@madisonclysdale: Dehydrated Pad Thai recipe for backpacking ⤵️ Dehydrating your own meals for multi day hikes saves you money, weight and probably taste. All you need is the cheapest dehydrator. I can never finish one of the pre made backpackers meals so I ended up having to carry out the heavy mush leftover. Let me know what I should recreate next! PAD THAI RECIPE Serves 2 (or 1 really hungry person) Stores for 1 year Dehydrate: 135°F (57°C) for about 8 hours • 4 oz Flat Rice Noodles (a handful, don’t dehydrate these) • 1/2 Red Bell Pepper Dehydrated • 1/2 Cup Shredded Carrots Dehydrated • 2 To-Go Soy Sauce Packets • 1/4 Cup Chopped Roasted Unsalted Peanuts Seasoning bag: • 1/2 Tsp dried garlic • 1/4 Tsp Ginger Powder • 2 Tbsp Brown Sugar • 2 Tbsp Peanut Butter Powder Tofu: • package of firm or extra firm tofu dehydrated • Freeze and thaw, season and cook, then dehydrate 135°F (57°C) for about 8 hours. Freezing it opens up air spaces in the tofu through the expansion of frozen liquid inside. Dehydrating tofu, without freezing it first, results in tofu that resists rehydration. It will be rubbery and hard OPTIONAL I like to keep it easy but here’s some extra steps if you’re bougie • 1 Tbsp Dried Cilantro • Coconut oil packed in baggy • 1/2 Tsp Crushed Red Pepper Flakes • 1/2 cup Dehydrated chicken • 1/2 Cup Dehydrated Scrambled Eggs • 2 True Lime Packets

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Thursday 25 April 2024 20:45:46 GMT