This season we are taking our camping and backpacking food to the next level thanks to our new Folding Dehydrator. Dehydrating our family favorites not only gives us a truly custom, toddler-friendly camp menu even in the back country, it also is fun for the whole family. Plus, investing a little time in the meal prep at home really seems to help the kids connect to the food while in the backcountry. Pad Thai is one of our favorite meals, and it hit the spot on our latest trip to the High Sierra.

Here’s how we did it ⬇️

🛒 GROCERIES:
-Mushrooms
-Red pepper
-Extra firm tofu
-Fresh ginger
-Broccoli
-Carrots
-Cilantro
-Noodles
-Peanut butter
-Tamari (or soy sauce)
-Garlic powder
-Chili sauce (optional)
-Liquid aminos
-Vegetable broth

COOKING:

1. Chop all of the veggies
2. Steam or blanche broccoli and carrots
3. Freeze and thaw tofu, then cook with veggie broth and a few sprays of liquid aminos until all of the liquid is gone

DEHYDRATING:

How we used the SAHARA Folding Dehydrator
1. Line each tray with silicone drying mats
2. Spread the veggies and tofu out on trays in a single layer
3. Set on 135 degrees for 8-10 hours. We turned our veggies over about half way through. The mushrooms finished a little earlier. Cooking times will vary depending on the size of the pieces.
4. Food should be hard and crisp.
5. Pack in a bag to take on the trail. We opted to use a Stasher which worked well for reheating (although it’s not as compact/lightweight as a plastic bag)

REHYDRATING:
1. Boil water
2. We covered the veggie mixture with enough water to coat. We let it sit for about 10 minutes.
3. After the veggie mixture is rehydrated, add in the tamari sauce, peanut butter, and garlic.
4. We boiled our noodles separately, but in the future we plan to cook and dehydrate them so they can be heated up with the veggies.
5. Add noodles to the veggie baggie.
6. Enjoy!

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