I found these sweet potato noodles at a small Thai market. Without hesitation I brought them home, all the while thinking about what to make with them. Since it was the first time cooking with them I thought I may as well feature a new recipe. I’ve been making Pad See Ew for many years, but I’ve never prepared it for the back country, instead opting for the more intense flavours of Pad Kee Mao or a Spicy Chicken Stir Fry for my excursions.
Sweet potato noodle are a nice alternative to their wheat and rice brethren, especially for those trying to consume less grains. Having now cooked with them, I have to admit that the noodles kinda look like worms; but they taste fantastic.
Kitchen Cook Time and Prep: This recipe makes enough for 4-6 back country servings and takes about 50 minutes to prepare, including prep time.
Tools: You will need a large Dutch oven and a wok to cook with. In the back country you will need a stove and a pot to boil water. A spoon or spork would be helpful. A soy sauce packet or two and some roasted nuts or coconut make a fine addition.
Back Country-What to Expect: There is a lot of meat in this dish. Since the noodles reabsorb water at a much faster rate than the meat and vegetables, it is best to pre-hydrate the meal a couple hours before cooking to allow the meat to properly absorb enough water so you can better conserve your cooking fuel.
Try this recipe out, let me know if you have any questions or comments below, and make sure you share this recipe with your friends that love Thai and exotic food and the back country.
- 3 tbsp Asian fish sauce
- 1 tbsp oyster sauce
- 2 tsp coconut sugar
- ¼ cup coconut amino or soy sauce
- 1 lb Chinese broccoli or bok choy, diced
- 1 lb dried sweet potato noodles, cooked to package directions.
- 2 tbsp coconut oil
- ½ lb ground or sliced pork (any meat of your choosing), cooked & drained
- 1 medium onion, diced
- ½ cup diced carrot
- ½ cup bell pepper, thinly sliced
- ½ lb shiitake mushrooms, thinly sliced
- ¼ tsp sea salt
- 4 large garlic cloves, minced
- 3 large eggs, beaten
- 3 Thai bird chiles or serrano chiles, seeded and thinly sliced.
- 2 tbsp chopped roasted salted almonds
- ½ lb shrimp, shelled and cleaned
- For the noodles, place the dry potato noodles in a large pot of boiling water. Turn off heat, cover and let soak until clear and soft but not mushy, about 10 minutes. Drain and set aside.
- In a small bowl, mix the fish and oyster sauce, coconut sugar and aminos/soy. For a little bit of a different take on the recipe, add a tablespoon of miso paste (optional).
- In a Dutch oven or wok over medium high heat melt 1 tbsp of the coconut. Add the cooked meat of your choosing, season with salt and cook for 2 minutes. Add the onion, ½ the chilies, carrots bell pepper and bok choy (or broccoli) and stir fry for 2-3 minutes or until onions begin to caramelized. Add the garlic and cook, stirring, for 30 seconds. Push ingredients to the sides of the wok, add egg to the well of the wok and cook until done, about 30 seconds or lightly scrambled. Mix into stir fry. Add the noodles and toss lightly. If you over stir the noodles they will become gummy. Add the sauce mixture and mix to coat. Cook, without stirring, until the liquid is reduced, about 5 minutes.
- The remaining chilies can be used to "season" the dish if you don't find it hot enough.
Allow to cool to room temperature. Place 1½ cup per serving of mixture on the fruit roll-up trays on your Excalibur/dehydrator. On the meat setting (155 - 165 degrees), dehydrate for 8 hours, or overnight. Once fully dry, break up and seal into vacuum seal bags and store in freezer until ready to head into the back country.
To rehydrate I add 1½ cup of water a few hours before you intend to eat. Store in a strong resalable bag. I've been using resealable vacuum seal bags and they work perfectly. At meal time it only requires 3-5 minutes of simmer time before it's ready to eat.
Alternatively, bring 1 ¾ cups of water to a boil. Add the dehydrated contents and allow to come to a boil. Reduce heat and simmer for 5-7 minutes. Remove from heat, cover and allow noodles to absorb the liquid. Serve and enjoy