Cricket Pad Thai

This recipe is for 6-8 servings

Pad Thai is a stir-fried rice noodle dish that is common in casual Thai restaurants. In Thailand, it is also a popular street food.


6 tablespoons fish sauce
2 tablespoons soy sauce
6 tablespoons lime juice
4 teaspoons sugar
6 tablespoons peanut oil, or as needed
1 cup crickets
eggs, lightly beaten
4 cloves garlic, peeled
½ cup of scallions, finely chopped
8 oz dried rice stick noodles
Water for boiling noodles
2 cups bean sprouts
¼ cup crushed peanuts
½ cup fresh cilantro
2 limes, cut into wedges


  1. Combine fish sauce, soy sauce, lime juice and sugar in a bowl and blend well.
  2. Heat up peanut oil into a wok or big frying pan.
  3. When the oil is warm, add the crickets and fry them over medium-high heat.
  4. Remove crickets and set aside.
  5. Make scrambled eggs in the pan. (Add more peanut oil if necessary.) Remove and set aside.
  6. Add some more peanut oil to the pan if necessary, before frying garlic and scallions until soft.
  7. Add the fish sauce mixture to the pan and stir in. Then stir in crickets and scrambled eggs too.
  8. While the stuff in the pan is getting warm, cook rice noodles for 10 minutes in boiling water in a separate pot.
  9. Drain the rice noodles, and add them to the pan. Toss well, but avoid breaking the noodles.
  10. Put food on each person’s plate and top with bean sprouts, peanuts and cilantro. Garnish with lime wedges before serving.