Thai Style Peanut Noodles
- 3-ounce package ramen noodles
- ¼ cup peanut butter
- 1½ tsp sesame oil
- 1 tsp or 1 packet soy sauce
- 1 tsp diced dried onion
- ½ tsp red pepper flakes
- 1 Tbsp rice vinegar
Pack the noodles in a quart freezer or sandwich bag. Pack the sauce items in a snack size plastic bag.
FBC and Insulated Mug Method:
Bring 2 cups water to a near boil and take off the stove. Cover the noodles with around 1½ cups, seal the bag tightly, and put in a cozy for 5 to 10 minutes.
Add ½ cup water to the peanut mix, stirring in slowly till combined.
Drain the noodles, toss with the sauce.
One pot method:
Bring 2 cups water to a boil in your pot. Take out ½ cup and set aside. Add the ramen and cook for 3 minutes. Drain off any remaining water.
Meanwhile add the ½ cup water to the peanut mix, stirring in slowly till combined.
Toss the drained noodles with the sauce.
This is an adapted recipe from Freezer Bag Cooking: Trail Food Made Simple.
Make this recipe gluten free by substituting in a package of rice noodle ramen (look in the Asian section of most grocery stores).
From reader Fat Head Carl: “Used this as a basis for a modified version, added chicken. This is an excellent recipe. It’s the sesame oil that makes it awesome. I added a can of chicken, a Tbsp of tamari, along with crushed peanuts, and since it was so cold out, I vacu-sealed “thai basil paste” and didn’t have to worry about spoilage (ginger, thai basil, lime, and if my tongue served me right, hot pepper). I got a little vacu-crazy, and added sesame seeds to it as well. It was excellent, and very filling. Make this recipe, you wont be disappointed.“