Thai Noodles


Thai Noodles

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

Soy sauce


Black pepper

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:


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