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