The hardest part of this meal was creating a shelf-stable sauce because what is pad thai without a proper sauce?! With a little experimentation we were able to create a fantastic sauce for our mechanically-masticated rice noodles. The sauce is not complete without a few soy sauce sachets, be sure to grab some at your local sushi joint (As good as an Idea as sysco was, we now have an extra 460 soy sauce packets at home…)
1 serving:
110g of rice noodles
25g dehydrated tofu
10g chopped nuts
13g dehydrated veggies
2g dehydrated spinach
2 tsp peanut butter powder
1 tsp coconut milk powder
½ tsp garlic powder
½ tsp brown sugar
Sriracha coins
Soy sauce sachets
Mix all ingredients. When ready to eat, add hot water to desired consistency.