Note: This Thai noodles recipe is one I’ve made on a number of trips and it comes out differently each time. As I said on the Moroccan stew recipe, this is the beauty of cooking: you can adjust the recipe for what you like or for what your clients like. If you feel strongly about meat in your meals, you can sauté chicken and substitute it in this recipe for the tofu. Obviously with the peanut butter and chopped peanuts garnish, it’s not safe for everyone’s camping menu.
Serves: 6 really hungry people or 8 less hungry folks
Prep Time: 10 minutes
Cook Time: 20 minutes
- One stove or a fire (note: I like to cook over a stove. If you like cooking over fire, go for it.)
- One large pot
- One cast iron pan or wok
- Small pot or bowl
- Matches, fuel, pot holder, fire gloves
- 1 pack of extra firm tofu (this brand is my favorite for texture and taste, but use what you like) cut into cubes
- 2 heads of broccoli, chopped for the florets (if you like the stalks, use the stalks)
- 1 inch of ginger (use more or less depending on how much ginger you like), peeled and minced
- 4 cloves of garlic (use more or less depending on how much garlic you like), peeled and minced
- Salt, pepper, and crushed red pepper to taste
- 1/2 cup of smooth peanut butter (use more or less to get the sauce consistency you want)
- 1 cup soy sauce or tamari (use more or less to get the sauce consistency you want)
- 1 pack of rice noodles like these or these
- 1 lime, cut into wedges for garnish
- Chopped peanuts for garnish
- 1 Tbsp of canola oil
- Fire up the stove. In your large pot, boil water for the rice noodles. If using lake or river water, let it come to a full rolling boil for several minutes.
- Add the pack of rice noodles. Take the pot off of the stove and set aside in a safe spot.
- Let the noodles soak in the boiling water for the time indicated on the package then drain. Leave the noodles in the pot with a lid.
- While the noodles are soaking, set the cast iron pan or wok on the stove. Add the canola oil to coat the bottom.
- Sauté the garlic and ginger for 2 to 4 minutes.
- Add the tofu to the garlic and ginger and stir fry until the tofu is browned.
- Add the broccoli to the cast iron pan or wok and stir fry until the broccoli is a bright, springy green.
- Turn off the stove and add the contents of the cast iron pan to the pot of noodles.
- In a small bowl or pot, whisk together the peanut butter, soy sauce, salt, pepper, and crushed red pepper until you’re happy with the sauce’s consistency. This may require adding some more peanut butter or soy sauce.
- Add the contents of the bowl to the pot of noodles, tofu, and broccoli. Toss to coat everything in the sauce.
- Serve Thai noodles garnished with chopped peanuts and a lime wedge.
Book a trip with us. We look forward to slowing down with you. And cooking for you!