Boondock Shrimp and Green Beans with Rice Noodles And if you don’t care for shrimp, substitute tofu cubes for a vegan, gluten-free crowd-pleaser. So if we can make this in a tin can smaller than an Amazon delivery truck, you can make it in your spacious kitchen. Our fridge/freezer, designed for yachts, holds all the sauces and ingredients I need, just like at home. A clever collapsible tea kettle boils water to pour over the rice noodles to soften them before tossing with the sauce.

For this recipe, the largest of our nesting pots works like a giant wok cooking veggies fast on our portable induction cooktop. More an extreme sport than construction project, it took Dan three months to design it, four months to build it, and most of our trip to recover from the backbreaking work, demonic frustrations and unrelenting stress.īut in the end we have a cozy little home with a well-equipped galley kitchen. And install everything in exactly in the right order, like solving a Rubik’s cube. Include insulation, plumbing, electrical, lighting, heating, TV, sound systems, appliances and electronics-in short, everything needed for a house. In case you think converting an RV might be fun, imagine building a ship in the bottle-while inside. By “RV,” we mean the 19½-foot Ford Transit van that my husband Dan recently converted into a recreational vehicle so we could travel to California to see our kids and grandkid. By “boondocking,” we mean camping free of any electrical, water or gas connections. This recipe is so easy and fast we made it while boondocking in our RV. Meanwhile, we’ve charged ahead and adapted it into a saucy Asian noodle dish as delectable and fun to eat as Pad Thai. Now four years have passed, and while I haven’t seen the final version, I assume they fixed the errors.

Pad thai america's test kitchen