When you want Thai Take-Out, but you're in the mountains
Adapted from The Spice Merchant’s Daughter, by Christina Arokiasamy
1 & ½ T safflower oil
½ T sesame oil
1 small yellow onion, diced
2 large cloves garlic, minced
1 jalapeno pepper, seeds removed & minced
3 T fish sauce, or more to taste
3 T tamarind paste
1 t distilled white vinegar
1 T sugar
12-16 oz silken tofu
1 c chopped snow peas or other green vegetable in season
4oz dried rice noodles (banh pho), broken into short (1-2”) lengths
¼ c roasted unsalted peanuts, chopped
3 scallions, both white & green parts, chopped
juice of 2 large limes (~3-4 T lime juice)
1 c bean sprouts
2 Packets of Justin's Peanut Butter (See Note)
1 red pepper, chopped (optional)
Thai basil, julienned (optional)
NOTE: Carry 2 single-serving pouches of Justin's peanut butter along with the dehydrated food, and add along with water when rehydrating the meal.
An alternative is to use commercially-available powdered peanut butter, added to dehydrated food mixture.
1.) Combine fish sauce, tamarind paste, vinegar, and sugar. Stir to dissolve sugar and set aside.
2.) Heat the oil in a wok over high heat until shimmering. Add onion, garlic, and pepper and stir-fry until softened.
3.) Move onion mixture aside and add tofu, stir to break up and cook until warm
4.) Move tofu aside and add eggs. Stir egg as it cooks to prevent sticking. When egg almost cooked through, stir in with tofu and onion mixture.
5.) Move tofu/egg/onion mixture to the side and add peas. Stir-fry until bright green, then mix in with remaining wok contents.
6.) Add noodles & sauce to the wok, stir to combine. Stir-fry 1-2min to allow flavors to meld and noodles to absorb some liquid.
7.) Add lime juice, peanuts, scallions, bean sprouts, red pepper and Thai basil (if using). Stir to combine.
Spread mixture onto single dehydrator tray. Dehydrate at 155° until dry