Packable Pad Thai

an exotic dish provided by Gabriel AMadeus Tiller



This isn't what you would expect to have after a long day on the trail. But it's a hardy gourmet treat that heats up fast and will leave you wanting seconds. The trick is in the prep before heading out on the range. You can source the shrimp at specialty Asian stores. Most other dehydrated vegetables can be made at home, bought at a local supermarket, or found on


• 1 serving (easily scalable to the number of dinner guests)


• 2 minutes (not including dehydrating)


Medium pot, stove, spoon or chopsticks



• 35g flat rice stick noodle or other rice vermicelli

• 10g dried shrimp

• 5g dried turnip

• 2 tbsp roasted peanuts

• 1 tbsp fried/dried garlic

• 1 tbsp dried red onions

• 1 whole dried Thai chili 

• 1 tbsp cornstarch

• 1 tbsp tamarind powder

• 1 tbsp sugar

• 1tsp lime powder

• 1 tsp dried chives

• 1/2 tsp paprika

• 1/2 tsp salt



At Home

Combine dry ingredients in a quart size ziplock bag until ready to take out of your pack.

At Camp

Add mix to 150-200ml boiling water and cook on high heat for 1-2 minutes or until liquid is absorbed. Serve up with extra peanuts on top for a crunch. I liked mine with a little extra lime juice at the end.