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Chicken and Shrimp Pad Thai

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Chicken and Shrimp Pad Thai

Course Dinner, Lunch, Main Course
Cuisine Asian
Keyword backpacking, dairy-free, egg-free
Calories 583kcal


  • 56 g rice noodles
  • 20 g dehydrated chicken
  • 5 g dehydrated shrimp
  • 35 g peanuts
  • 1 tsp dehydrated jalapenos
  • small sprig dehydrated cilantro
  • 1 g dehydrated onion
  • 1 tsp dehydrated green onion
  • 14 g fish sauce
  • 10 g tamarind paste
  • dash cayenne pepper
  • 5 g rice vinegar
  • 13 g sugar
  • ¼ tsp garlic powder
  • 14 g olive oil
  • tsp True Lime



  • Mix together fish sauce, tamarind paste, rice vinegar, sugar, cayenne pepper, and garlic powder.
  • Add in panko breadcrumbs until sauce is thick enough to not run.
  • Spread on dehydrator sheet, and dry at 135F for at least 12 hours.
  • Process into a powder using blender or food processor.
  • Mix 1/8 tsp True Lime to powder.
  • Store in zip top bag.


  • Put dry ingredients in pot (rice noodles, chicken, shrimp, etc), cramming may be necessary.
  • Add 1-2 inches of water. Just enough to prevent bottom from burning, and to create steam inside pot.
  • Cover and simmer for 5-10 minutes.
  • When noodles are more maleable, push them down further into the water to completely submerge.
  • Simmer for another 3-5, or until rice noodles are no longer raw, but still al dente.
  • Add sauce powder, stir, and cover.
  • Place in pot cozy for 5-10 minutes or until all water has been absorbed or all ingredients rehydrated.
  • If necessary, add additional water and place back on heat if not yet cooked. Conversely, drain any excess water.
  • Stir in oil and top with peanuts.


Calories: 583kcal

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