2 packages Thai Kitchen rice noodles
2 Chicken breasts, cooked and diced
1 eggplant, diced
2 red onions, diced
1.5 cups carrot, diced
5 cloves garlic, rough chopped
1 package mushrooms, diced
Each Thai Kitchen package comes with 2 blocks of rice noodles. The box says each block is two servings, but I’m treating them as one. 4 blocks equals 4 servings. These need no prep at all.
Toss chicken with soy sauce and black pepper, place on dehydrater tray.
In a bowl, combine onion, eggplant, and carrot. Toss with soy sauce, Siracha, and black pepper. Put into a 450 degree oven. Place the mushrooms and garlic in a bowl and toss with the sauces and pepper just like the other vegetables. After the eggplant, onion, carrot mixture had cooked for 7 minutes, add the mushrooms and garlic for 2 minutes.
Dehydrate the vegetables and chicken for 15 or so hours at 145. I’ll pack a couple packets of soy sauce and a packet of Thai chili sauce for each noodle meal and add it at camp. The final product reading for portioning and vacuum sealing: