Backpacking Thai Peanut Noodle Salad
A lightweight, no-cook backpacker's lunch featuring pre-cooked rice noodles tossed with a bold peanut sauce, crunchy veggies, and a squeeze of lime—fresh, satisfying, and perfect for trailside refueling.
Equipment
- Medium bowl
- Spoon
- Knife
- Travel container
Ingredients
- 4 oz pre-cooked rice noodles packaged or previously boiled
- 3 tbsp peanut butter creamy
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 2 tsp honey or maple syrup
- 1 tsp sesame oil
- 1/2 cup shredded carrots
- 1/2 cup red bell pepper thinly sliced
- 2 tbsp roasted peanuts chopped, for topping
- 2 tbsp fresh cilantro chopped, for garnish
Instructions
- In a medium bowl, whisk together peanut butter, soy sauce, lime juice, honey, and sesame oil with a splash of water to loosen if needed.
- Toss pre-cooked rice noodles, carrots, and red bell pepper with the sauce until coated.
- Divide between two containers or bowls.
- Top with chopped peanuts and fresh cilantro to serve.
Notes
Pack the peanut sauce in a squeeze tube or leak-proof container. Use pre-cooked rice noodles for no-fuel prep—just toss together at lunch. Great for hot climates and minimal cleanup.