Try this Backpacking Thai Peanut Noodles recipe, or contribute your own.
Suggest a better descriptionAt Home:
Mix soy sauce, sugar, vinegar, add red pepper and transfer to a spill proof container. Drain bean sprouts and transfer to a separate spill-proof container. Place oil in a third spill-proof container. Crush peanuts into pieces with the bottom of a bowl or mug and pack in zip lock bag.
In Camp:
Cut lime in half. Squeeze the juice from one half into the soy sauce mixture and stir. Peel and dice carrot and garlic. Boil water and cook rice noodles for three to five minutes or until soft; drain and set aside. Saute the garlic and carrot in olive oil for two minutes until garlic starts to brown. Return noodles to the pot, then add chicken, peanuts, bean sprouts, and soy sauce mixture. Cook for two minutes until everything is hot. Sprinkle peanuts on top. Cut remaining lime half into wedges and squeeze over noodles.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (455g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 279 | ||
Calories from Fat: 32 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 937.1mg | 32 % | |
Potassium 281.4mg | 7 % | |
Total Carbohydrate 63.3g | 19 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 61g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 279
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