Camp Stove Pad Thai
I love camping. I’m on a mission this year to find a cosy little camper van to tour europe in next summer. I would absolutely love an old style VW but think I may sadly have to compromise those beautiful retro looks for something slightly more practical! The T5 sounds great … just not quite as pretty.
My sister is over from Oz at the moment and we went down to Somerset over the weekend to try and get tickets for Dismaland. We failed. But had lots of fun staying in ‘Chester’, this beautiful old VW available on AirBnB.
Camp food in girl guides pretty much consisted of eggy bread and beans on toast, but we decided to throw together something much more extravagant. Camp stove pad thai. Lots of the prep can be done before you leave home so it’s really simple to create when you get to camp.
2 grated carrots
Chunk of grated ginger
2 chopped and peeled garlic cloves
2 chopped shallots
Handful of cashews
Handful of fresh coriander
Juice of 1 fresh lime
Tablespoon of almond butter
Tablespoon of honey
Tablespoon of coconut oil
Pinch of two of salt or teaspoon of tamari to season
2 portions of noodles
Warm the coconut oil in a pan, add the shallots, garlic, ginger, carrots, cashews and beansprouts. I always prepare these in advance and take them in a freezer bag so it’s literally just a case of tipping them into the pan
Squeeze over the lime, add the honey, salt or tamari and stir through the almond butter
Cook the veg for 10-15 mins whilst boiling a pan of water for the noodles. Add the noodles to the hot water and switch off the heat, allowing them to soften for 5-10 mins
Crack the eggs into the pan of veg and use a fork to drag the yolk through. Warm the veg for a further 5 mins until the eggs are cooked
Drain the noodles, stir everything together, season with more fresh lime juice and serve with fresh coriander