Recipe: Cricket Pad Thai

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Here’s a quick and easy cricket pad thai recipe, a variation on my favourite pad thai, using whole dried crickets from Eat Grub.

Eat Grub Crickets

Ingredients (Serves 2)

200g Thai rice noodles

80g dry roasted peanuts

1/2 pack (25g) whole dried crickets

1 bunch spring onions

4 cloves garlic

2 tablespoons tamarind paste

2 tablespoons brown sugar

2 tablespoons fish sauce

1 teaspoon chilli powder

1 large egg

couple pinches black pepper

juice from a lime

Cricket Pad Thai


Soak the noodles in warm water while you prep the rest of the ingredients. Chop the spring onions and garlic, then fry up the peanuts and crickets in a wok with a dash of oil until golden brown. Take them out and put to the side, then add the garlic and spring onions, drain the noodles and add them to the mix. The trick is to make sure the noodles are flexible but still firm at this point (more water can always be added later). Keep stirring while you add the sugar, tamarind paste, chilli powder and fish sauce, then partially scramble an egg and work it into the noodles, which should now be soft enough to eat. Add the peanuts and crickets back in, then finish of with black pepper and a squeezed lime.

Cricket Pad Thai

For more great cricket recipes and ideas for other edible insects, visit our Cooking with Edible Bugs Pinterest board!