Peanut Butter Pad Thai is one of the easiest recipes you can make on the trail! This recipe for Peanut Butter Pad Thai is easy, nutritious, and modifiable, making it a fantastic meal option for anyone new to creating their own backpacking meals or for those people looking for a quick last-minute meal for an upcoming backcountry trip.
Since most of the ingredients are things you likely already have in your pantry, it is a great starter recipe.
In this blog post, I will share how to dehydrate pad thai for your next backpacking trip, review materials and ingredients, and rehydrate your easy pasta dish! I promise this will be your new go-to meal when you’re making your own meals for backpacking.
If all of that sounds good to you, let’s get into it.
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Making Your Own Peanute Butter Pad Thai Backpacking Recipe
Pad Thai is one of my favorite dehydrated meals to make for backpacking. The ingredients are clean, the meal is tasty, and the recipe is versatile.
When I backpacked to Havasu Falls in 2024, I packed this meal with my Cheesey Chili Mac. I brought with me some crushed peanuts on the side and lime seasoning for a wonderful addition of tang.
I have been dehydrating my meals for years to control what I am consuming on the trail better. It has also saved me plenty of money since most dehydrated meals are $10 plus.
I hope you enjoy this dehydrated version of Pad Thai as much as I do!
What is in Backpacking Pad Thai?
While there are plenty of ways to adjust the ingredient list and still create a fantastic Pad Thai recipe, each ingredient I have included in this recipe serves a specific purpose, whether it is adding flavor nutrition or keeping the recipe lightweight for backpacking.
Here’s a breakdown of what goes into this trail-friendly dish:
Base Ingredients
- Flat Rice Noodle: Rice noodles are the required noodles for this recipe. They are lightweight, quick-cooking, and a great source of carbohydrates for energy on the trail. I do not pre-cook & dehydrate these noodles, I just break them in half and put them in the dry ingredients for use.
- Chicken or Tofu: Protein is essential for muscle recovery on the trail. You can dehydrate meat like chicken or use a packet of Chicken of the Sea(my preferred method). Before dehydrating tofu, freeze it in small cubes.
- Carrots, Bell Peppers, and Edamame or Peas are my preferred vegetables for this recipe, but you can add whatever vegetables you’d like. Bean Sprouts and broccoli are also great options.
- Green Onions: A key ingredient in traditional Pad Thai. Cut them into long pieces for a mild onion flavor. They dehydrate and rehydrate easily.
Peanut Butter Thai Sauce
The peanut butter sauce is what gives this Pad Thai a rich and slightly tangy flavor. For backpacking, use powdered and dehydrated versions of the ingredients to keep things lightweight:
- Peanut Butter Powder: Adds protein and healthy fats that are important for recovery. This is the powder I use!
- Soy Sauce Packet: I always save the small soy sauce packets when I get takeout so I can use them on the trail. You can also use soy sauce powder!
- Lime Juice Powder: Have I brought limes on the trail? Yes! But they do add unnecessary waste and take up necessary space, so opt for Hint of Lime Powder to add that delicious tang to your meal.
- Coconut Sugar or Brown Sugar: If you have Coconut Sugar on hand, it is the best option for the recipe, but brown sugar is just as great.
- Garlic Powder & Ground Ginger: These spices enhance the sauce’s depth and bring out classic Thai flavors without having to use fresh ingredients.
- Red Pepper Flakes(Optional): Add some red pepper flakes to your desired spice preference.
Toppings
The toppings are what make this meal one of my favorites. The mix of textures and freshness only adds to the flavor of this meal.
- Crushed Peanuts: Salted peanuts are preferred for that signature crunch of Pad Thai.
- Dried Cilantro(optional): You can bring some dried cilantro in a side baggie or put it in with the dehydrated vegetables.
- Dehydrated Lime Zest: If you want your meal extra zesty, you can sprinkle some of the lime zest sprinkles on top of your meal.
Essential Equipment
For dehydrating and storing this meal, I recommend:
Dehydrator: I use the Cosori Dehydrator which is great for making meals in bulk, but the Magic Mill Food Dehydrator is a fantastic starter option.
Dehydrator Tray Liners: You can also use parchment paper, but to minimize waste, I am a big fan of these dehydrator tray liners.
Storage: If you want to rehydrate your meal in a Mylar Bag, I used the Wallaby Mylar Bags for years before I switched my cooking set up to using a pot to cook in. Now, I store my dehydrated meals in compostable bags when I am on the trail and use Mylar Bags for shelf storage.
Dehydrating Peanut Butter Pad Thai
What makes this Pad Thai recipe so beginner-friendly is that you only NEED to dehydrate some vegetables for the meal. Everything else is dry ingredients that you need to measure out and set aside for your trip.
Begin by peeling and cutting your carrots into small cubes or julienne. The pieces need to be small with a large surface area for easy rehydrating. Cut all of your remaining vegetables into small pieces. Blanch the vegetables in preparation for dehydration by putting them in boiling water for 2 to 5 minutes before cooling them in an ice water bath. This will help preserve their color and flavor, but it is not a necessary step.
Lay the vegetables out on your dehydrator tray in a single layer. Dehydrate at 135°F (57°C) for 6-8 hours or until all components are completely dry. Dehydrated vegetables should be brittle.
Pack the sauce ingredients into a separate snack-size bag.
Pack the dry rice noodles and dehydrated vegetables in a resealable bag. If you want to dehydrate your own meat for this meal, check out how to dehydrate meat here.
Bring a separate small bag for the crushed peanuts and dried cilantro topping.
And there you have it, the short and sweet recipe for homemade dehydrated Pad Thai.
Rehydrating on the Trail
Depending on your backcountry kitchen set-up, you will either pour 350 mL of boiling water into your Mylar Bag with the noodles and veggies per serving. Stir and set aside for 8 minutes before stirring again. Add an additional 4 tablespoons of water and remaining ingredients excluding the toppings. Stir thoroughly and set to the side for an additional 5 minutes.
If you are rehydrating your meal in a pot with 450 mL of water per serving, bring your water to a boil before adding the rice noodles and dehydrated veggies. Slow boil your rice noodles and dehydrated veggies for 5 minutes before adding your sauce ingredients. Add your sauce ingredients with your chicken packet to warm up.
Once the noodles are soft, add your crunchy peanuts topping and enjoy!
Cold Soak
This meal is also great for cold soaking. Four hours prior to eating, you can add water to the noodles and dehydrated veggies. If you add more veggies, this meal would be the equavalant of a cold thai salad. Just mix your sauce on the side with water when you’re ready to eat and add it to your cold soaked pasta and veggies.
Hazzah, a delicious Thai-inspired backpacking meal.
Saving Fuel
If you want to save fuel but don’t want to cold soak your meal completely. You can add water to your base meal while you set up camp. This will help start the rehydration process without using fuel. Then slowly bring your water to a bowl in your pot until your veggies and pasta is tender.
Packing & Prepping for Backpacking
Since there is a sauce and toppings for this meal, there are some different ways you can pack this meal for your trip.
Mylar Bag
If you want to cook your meal in a Mylar Bag, put the noodles and dehydrated veggies in the bag. Pack the sauce in a small baggie and the toppings in a separate baggie. Both of those can go in the mylar bag for storage so you have everything in one place.
Cooking in a Pot
Place the noodles and dehydrated veggies in a compostable bag, I use these. To limit bag use, you can put the toppings in the corner of another baggie, twist the corner and then add the sauce mixture into that same bag to keep them separate.
Different Variation
One of the best things about making your own backpacking meals is that you can customize them based on personal preference and dietary restrictions. These recipe variants go the extra mile when it comes to creating an excellent main dish for your next camping trip. Here are a few variations to try:
Mushroom Pad Thai
Mushrooms are a wonder addition and a rich, savory umami flavor and are an excellent meat alternative on the trail. Swap the chicken or tofu for dehydrated mushrooms (shiitake, oyster, or cremini are great).
Spicy Thai Chili Pad Thai
Increase the kick of your new favorite backpacking meal by adding dehydrated red bell peppers and sriracha.
High-Protein Pad Thai
For additional protein, add dehydrated eggs. You can make freeze-dried eggs as directed on the packet or just mix them egg crystals in with the sauce. Be sure to add the appropriate amount of additional water.
Extra Veggie Pad Thai
In addition to carrots, bean sprouts, and bell peppers, you can add dehydrated onions, zucchini, or cabbage. The cabbage does not need to be precooked, but the onions and zucchini should be sauteed prior to dehydration. This is a great one for ensuring you’re consuming enough fiber on the trail.
Storage Options
This meal is great for long-term storage because everything has an extremely long shelf life. Since most of this meal comes together after the vegetables are dehydrated, how you store it is completely dependent on how long you’ll be storing the meal.
A gallon Ziploc bag is great for large batches of dehydrated vegetables if you’ll be using this during the current backpacking season.
Mylar bags are great for long term storage and are a great way to maintain the crispness of your vegetables.
If you want to store the entire meal together but are unsure when you will be using it, use some freezer bags and store the meal in the freezer for two years.
Shelf Life of Dehydrated Veggies
The shelf life of dehydrated veggies is between 4 months to 1 year.
When stored in an airtight container, the shelf life is closer to a year, but if they are stored in a plastic bag they can slowly rehydrate over time.
Keep your dehydrated veggies in a dark, dry, and cool location.
Add oxygen absorbers to your mylar bags or mason jars for prolonged shelf life.
Easy Peanut Butter Pad Thai Backpacking Recipe
2
servings30
minutes10
minutes300
kcalMake this easy backpacking meal on your next adventure! This recipe is comparable to the Backpacker's Pantry Pad Thai with Chicken.
Ingredients
1 cup Rice Noodles or Top Ramen Package
1 StarKist Chicken Packet or Meat Alternative
1/2 cup chopped bell peppers
1/2 cup chopped broccoli
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp red pepper flakes
2 Tbsp peanut butter powder
4 Tbsp Chopped Salted Peanuts (optional)
2 packets True Lime (optional)
2 Soy Sauce packets (optional)
Directions
- Blanching Vegetables: Wash and chop bell peppers and broccoli into small bite-sized pieces. Bring a large pot of water to a simmer. Prepare an ice bath of half water and half ice in a large bowl and set it to the side.
Put the chopped bell peppers and broccoli into the simmering pot of water until they are bright in color, about 4 minutes.
Immediately remove the veggies and place them in the water bath to stop the cooking process. - Dehydrating Vegetables: Spread the blanched vegetables on a dehydrator tray in a thin, even layer.
Dehydrate the vegetables at 140°F for 6 hours, or until the vegetables are dry. The broccoli will be brittle and the bell peppers will be leathery. - Prepping Meal: In a mylar bag or decomposable bag, break your rice noodles in half and place them in the bag. Add the dehydrated vegetables once fully cooled. Add the garlic powder, onion powder, red pepper flakes, and peanut butter powder.
In a separate, small bag add the chopped salted peanuts.
Pack the True Lime packets, soy sauce, and Chicken packets with the meal. - Cooking Meal in the Backcountry: Set up your pot and stove system. Put noodles, veggies, and dry ingredients in the pot. Fill the pot with water until just above the noodles and bring to a boil. Add chicken or meat alternative to pot.
Stir gently, cover, and reduce to simmer for 4 minutes. - Final Touches: Once all of the water has been absorbed, sprinkle the top of your meal with chopped peanuts, Tru Lime, and Soy Sauce as desired.
Enjoy!
Notes
- Collect soy sauce packets when ordering takeout! They are the perfect portion for backpacking meals so you do not need to carry an extra container.
- StarKist Chicken packets are the easiest way to add tender chicken to your pad Thai, however it is optional! You do not need to add it.
Meet the Author -
Sarah Borgen
I am an Educator and outdoor Enthusiast based out of Seattle and writer of Exploren Borgen! My adventures consist of weekends spent in the woods, on a hike, car camping, and taking a deep breath of fresh air. When not on an adventure, you can find me in a classroom teaching high school science! I love having a job that allows me to the opportunity to discuss things like conservation, sustainability, and accessibility.
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Meet the author
Sarah Borgen, AKA your outdoor bestie
I’m an outdoorsy educator and adventure advocate, which is why I’m passionate about creating resources – like blogs, guides, and interactive maps – to simplify your travels. I’m eager to share some of Washington’s greatest destinations and hidden gems with you.
