Camp-stove pad thai in under twenty minutes. Pre-cooked rice noodles, one pan, no soggy mess. The trick is hot oil and short pan time.

Ingredients

• 250 g flat rice noodles (5 mm)
• 300 g chicken thigh, sliced thin
• 3 eggs, beaten
• 200 g bean sprouts
• 4 green onions, sliced
• 100 g roasted peanuts, crushed
• 1 lime, cut in wedges
• Sauce: 4 tbsp fish sauce, 3 tbsp brown sugar, 2 tbsp lime juice, 1 tbsp tamarind paste, 2 tbsp Sriracha
• 3 tbsp neutral oil (peanut or canola)

Instructions

1. Soak noodles in cold water 30 minutes. Drain.
2. Whisk sauce ingredients in a bowl until sugar dissolves.
3. Heat 2 tbsp oil in a large skillet over high heat. Add chicken; cook 3 min until just opaque. Push to one side.
4. Add remaining oil. Pour eggs in; scramble lightly. Mix with chicken.
5. Add drained noodles + sauce. Toss 2 minutes until noodles are coated and tender.
6. Add bean sprouts + half the green onions. Toss 30 seconds.
7. Top with peanuts, remaining green onions, lime wedges. Serve immediately.

Notes

• Vegetarian: swap chicken for firm tofu; same cooking time.
• Camp prep: pre-mix sauce at home, transport in a small jar.
• Heat control: too low and noodles stick. High heat throughout.