Thai Peanut Noodles

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by Scotty Bowman, Wilderness Ranger/Specialist


Servings: 1

Prep time: 15 minutes

Cook time: 15 minutes

This is a flavorful dish that is easy to prepare in the backcountry. I have prepared multiple versions of this recipe over the years to meet trail crew/volunteer tastes and dietary requirements. The base sauce can be used for noodles, rice, beans, veggies, and/or tofu. Basically whatever you want to throw at it. I have used tofu and veggies to make a vegan/vegetarian version. For a fun twist throw in a handful of GORP, the salty-sweet will send your taste buds on a journey of their own.


  • 1 package Ramen Noodles

  •  ½ cup Peanut Butter (creamy or chunky)

  •  2 Tablespoons Coconut milk powder *

  • 2 Tablespoons Sriracha or hot sauce of choice

  • 4 Tablespoons Soy Sauce

  • 1 Tablespoon Sugar

  • 1 package Chicken, shelf-stable


* Coconut milk powder can be found in most supermarkets or online. You can substitute powdered milk and coconut flakes.


Optional Ingredients

  • Dried pineapple for extra oomph.

  • Any assortment of vegetables you have available. Fresh, freeze-dried, or dehydrated.

  • Replace the chicken with tofu or textured vegetable protein

  • Replace the ramen with any type of pasta: use the pasta water as a base for the sauce ingredients

  • Rice: mix sauce ingredients to 1 cup of water and add to rice

Cooking Instructions

  1. Follow cooking instructions on the Ramen package

  2. Once Ramen is boiling, add peanut butter, coconut milk powder, hot sauce/Sriracha, soy sauce, and sugar. Let simmer for 7 minutes.

  3. Add chicken or tofu and /or veggies of choice. Cover and let simmer for 2 minutes.

  4. Remove from heat and let stand for 2 more minutes.

  5. Dig in and enjoy!

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