And just when you thought I was all done sharing snack energy ball recipes from last summer with you, I have one more! And I really didn’t think I could top Classic Spumoni or Tangy Bacon Pineapple but truly, this was the energy ball to beat all others. Why? Not only does it pack a powerful flavor punch but it also doubles as the sauce for your next favorite backpacking meal. Let me tell you all about Pad Thai Snack Balls & Dinner along with how to make your own sauce packets.
#almondslivers #tamarindpaste #datepaste #driedchive #eggpowder #limezest #garlicpowder #cabbagenoodles #fishsauce
This recipe actually started in 2017 with our trip to Stehekin but I couldn’t quite figure out how to make the sauce happen. Dehydrating was a fail. It was too sticky and a lot of work to put everything together on the trail.
I tried several different ways of connecting the ingredients but it wasn’t until last summer when I was going through my energy ball kick that I realized making the ingredients into a portable snack first and then using it to make the meal was the ticket!
If you aren’t familiar with the base ingredients found in the wildly popular Pad Thai dish, surprise, it isn’t ketchup. Two distinct foods give it unique flavor combination: tamarind paste and fish sauce. Along with cilantro, lime and peanuts, you can add any number of noodles, veggies and meats to get that delicious entree.
I remember growing up, my mom (who was born in Manila) always had a stash of tamarind candy in the cupboard. Its tangy (almost to the point of a grimace) and salty flavor was an attraction for any kid. As an adult, I can only eat so many of those strong nuggets but I adore the taste in my Pad Thai!
Of course, rice noodles and peanuts are not paleo-friendly (albeit gluten-free). So for my version, I combine the energy balls with dehydrated cabbage and other shredded vegetables, almonds and pack in fresh cilantro and the fish sauce to combine on trail. Dehydrate your cilantro if you wish but for 2-3 day trips it is not necessary. You can also add dehydrated protein (like chicken) but the energy balls have egg powder too, so it’s up to you how much you want.
I have also had fun dehydrating things like sprouts and mushrooms, see my Dehydrating 101 page on how to do that safely.
Experiment with how many energy balls you need to make the sauce for your meal, I find two or two and a half work for me. You may like yours a little stronger! Break them up and add them to the dehydrated foods, cover with water and let soak. Once softened, stir everything together to make the creamy sauce.
What really makes this dish, however, is the fish sauce so don’t be afraid to take some with you. Store it in a small recycled container like the ones for food coloring or airline liquor or you can make your own sauce packets with your food saver like I do*. I don’t want to take any chance of it spilling in my pack, especially in bear country!
I reuse my plastic bags several times and the final time is usually to make small containers for foods that I can’t risk spilling or that change fluidity based on the temperature (like coconut oil or butter). I don’t vacuum seal, I just seal across the top on these sauce packets.
The width is not as important as the height of the bag. You will need about an inch for the sauce and about two inches in order to seal it in the food sealer.
Add a few tablespoons or a 1/4 cup of sauce (depending on how strong you want it to be in your meal). Think only one serving! Then dry the inside of the bag where it will seal with a paper towel.
Use the seal only option (vacuuming will take your sauce into the machine) and seal the top of the sauce packet.
Trim the edges and you are ready to go!
If you are vegan and want an alternative to fish sauce, you could use tamari or coconut aminos. Not the same but would add some great flavor. Here’s a unami type fish sauce recipe you could try, too.
When I put this Pad Thai meal together for the first time on our girls trip to Stehekin this last summer, I seriously sat there with each bite, amazed at how good this turned out to be. Not only had the energy balls been wonderful to munch throughout the trip, my dinner as beyond words just like the scenery!
*Editor’s note: if you don’t have a food sealer, don’t worry. They are similar to acquiring a dehydrator. Post on Facebook that you need one and someone you know will have one in the garage gathering dust or one you can borrow. I didn’t follow this plan and soon as I bought my own on sale, I said something at a family gathering and my brother says, I kid you not, “Oh, we have one in the garage I could have given you. Do you want a bunch of bags to go with it?”
True story.
Pad Thai Snack Balls & Dinner
Course: Dinner, Main Dish, Snack
Cuisine: Gluten Free, Nightshade Free, Paleo, Vegetarian, Whole Food
Servings: 15 balls
Ingredients
- 1 1/2 cup almond slivers
- 3/4 cup date paste
- 1/2 cup tamarind
- 2 tablespoons egg white protein powder
- 1 tablespoon dried chives
- 1 tablespoon lime zest
- 1 teaspoon garlic powder
- 1-2 tablespoons fish sauce
- 1 cup dehydrated cabbage noodles and other veggies
- 1/2 tablespoon fresh cilantro
- 1/4 cup almond slivers
Instructions
- For the energy balls, add the first 7 ingredients to the food processor and blend well. Form into 1″ balls and store in an air tight container.
- At home, pack enough energy balls for snacking and 2-3 for each meal you plan to make.
- In another bag, add the dehydrated vegetables, almond slivers and fresh cilantro and one fish sauce packet.
- Adjust amount of veggies to your own meal needs.
- On trail, break up 2-3 energy balls and add it to your bowl with the vegetables, cilantro and almonds.
- Cover with hot water and let rest for 5 minutes until soft (you can use cold and place in the sun but allow for much longer resting time).
- Stir with the fish sauce and enjoy!
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