Dehydrated Pad Thai

Ingredients

• 12 ounces rice noodles
• 2 green onions (chopped)
• 50g dehydrated chicken (optional)
• 1/2 cup of powdered eggs (freeze-dried)
• 2 tablespoons cilantro (freeze-dried)
• 2 tablespoons oil
• 4 packages of soy sauce
• 2 tablespoons sugar
• 2 teaspoons lime powder
• 2 tablespoons unsalted peanuts (chopped and roasted)

Instructions

1. Chop the green onions and dehydrate at 135°F (57°C) for 10  hours  or  overnight.  If  you  wish  to  add  chicken, adjust  dehydrator  temperature  to  160°F (71°C)  and dehydrate it for 4 hours.
2. Combine the dehydrated onions, dried chicken, and rice noodles into a gallon Ziploc bag.
3. Add  the  freeze-dried  eggs  and  cilantro  into  a snack-size bag.
4. Put the remaining ingredients in a separate snack-size bag.
5. Fill  a  pot  with  water  and  boil.  Carefully  pour  the  hot water into the Ziploc bag.
6. Ensure  the  ingredients  in  the  bag  are  fully  submerged.
7. Allow it to sit for about 10 minutes and set aside.
8. In  the  meantime,  add  about  6  tablespoons  of  water  to the  powdered  eggs.  In  your  pot,  heat  the  2  teaspoons of oil and scramble the eggs until firm.
9. Soak  noodles  in  water  until  soft.  Drain  off  the  water, add in the scrambled egg, and place it aside.
10. Heat the remaining oil in the pot and add in soy sauce, lime,  and  sugar.  Stir  to  combine  the  sauce,  then  stir  in the  noodle  mix  to  coat.  Top  the  meal  with  peanuts, enjoy.