Canoe Camping Recipe:

Thai Noodles

A slightly spicy classic that almost everyone likes. It’s a quick and tasty meal that will make 4 very healthy portions. Great in cold or rainy weather!!

1 lb bag rice noodles – the ones that look like linguini
Thai Peanut Sauce - available in pouches
14 oz chicken in pouches or cans
2 oz coconut paste
1 red pepper- thinly sliced
1 Onion - Spanish or Vidalia, thinly sliced
1/2 cup of unsalted peanuts or cashews
1/3 cup Almond slices
1 Lime cut into wedges
1 Orange peeled, cubed

This meal cooks pretty fast so do all the chopping and setup before you start cooking.
Bring a large pot of salted water to a boil, cover and set aside.
In a separate pot sauté the onions and peppers until almost done.
Add the Thai peanut sauce and prepare as per the manufacturers instructions.
Break up the coconut paste and add it along with the chicken, and cooked vegetables into the peanut sauce. Keep it warm.
Put the water back on to boil
Add the noodles to the boiling water, these will cook very fast so be ready to strain the water off.
Serve in bowls by adding a base of noodles followed by a scoop of the chicken / vegetable mixture. Garnish with almond slices, lime and orange toppings. Serve all the noodles, as they get mushy pretty fast.

Tip: For vegetarians simply hold the chicken back until you serve them.
Thanks to Brian Wraight for this recipe


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