Camp Stove Pad Thai Recipe

Name: Camp Stove Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 1/3 cup minced shallots; 2 teaspoons minced garlic; 1/4 cup tamarind concentrate; 1/4 cup packed brown sugar; 2 tablespoons Asian fish sauce; 2 teaspoons chili powder; 2 teaspoons lime juice; 1 cup shredded carrots; 1 cup rinsed bean sprouts; 1/4 cup chopped cilantro; 1/4 cup chopped green onions; 1/2 cup chopped roasted peanuts; 1 package (14 oz.) dried rice noodles; 1 lime; 1 pound frozen cooked shelled shrimp or 1 pound firm tofu

Servings: persons

3 tablespoons vegetable oil
1/3 cup minced shallots
2 teaspoons minced garlic
1/4 cup tamarind concentrate
1/4 cup packed brown sugar
2 tablespoons Asian fish sauce
2 teaspoons chili powder
2 teaspoons lime juice
1 cup shredded carrots
1 cup rinsed bean sprouts
1/4 cup chopped cilantro
1/4 cup chopped green onions
1/2 cup chopped roasted peanuts
1 package (14 oz.) dried rice noodles
1 lime
1 pound frozen cooked shelled shrimp or 1 pound firm tofu

1
AT HOME:
2
Buy pad thai sauce, or make your own. Pour vegetable oil in an 8- to 10-inch frying pan over medium heat. When hot, add shallots and garlic and stir until limp, 3 to 4 minutes. Stir in tamarind concentrate (or substitute 1 tablespoon dark molasses and increase lime juice to 1/4 cup), brown sugar, Asian fish sauce, chili powder, and lime juice; cook 1 minute. Let cool; chill airtight up to 1 week.
3
Seal carrots, bean sprouts, cilantro, green onions, and peanuts in separate plastic bags; chill vegetables and cilantro.
4
Purchase rice noodles, lime, and shrimp (pack frozen) or tofu (cut into 1-in. chunks; seal in a bag and chill).
5
Pack a large pan; a pasta insert or a strainer; a medium pan for sauce; and tongs for combining noodles and sauce.
6
IN CAMP:
7
Halve and slice lime.
8
In a large pan over high heat, bring 3 quarts of water to a boil. Add noodles and cook until barely tender to bite, 3 to 4 minutes. Drain noodles and rinse well in cool water. Return noodles to pan.
9
In a medium pan over high heat, heat sauce and shrimp or tofu. Add to noodles with carrots, sprouts, cilantro, green onions, and peanuts; mix to coat. Accompany with lime slices.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 1/3 cup minced shallots, 2 teaspoons minced garlic, 1/4 cup tamarind concentrate, and more.

Yes, Camp Stove Pad Thai falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Camp Stove Pad Thai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions