Insect Flour Pad Thai: A Sustainable Twist on a Thai Classic
This recipe takes a classic Thai dish, Pad Thai, and gives it a modern and sustainable twist by incorporating insect flour into the noodles. Packed with protein and offering a lower environmental impact compared to traditional meat sources, insect flour adds a subtle nutty flavour to this delicious stir-fry.
Ingredients:flavour
- For the Pad Thai Noodles:
- 1 cup all-purpose flour
- 1/2 cup cricket flour or other insect flour (such as mealworm flour)
- 1/4 cup warm water
- 2 large eggs, beaten
- For the Stir-Fry:
- 2 tablespoons vegetable oil
- 1/2 cup chopped shallots
- 1 clove garlic, minced
- 1/4 cup chopped tofu, cubed (optional)
- 1/2 cup bean sprouts
- 1/4 cup chopped scallions
- 1/4 cup chopped roasted peanuts
- 1 scrambled egg (optional)
- 1 cup cooked shredded vegetables (such as carrots, broccoli, or bok choy)
- For the Pad Thai Sauce:
- 1/4 cup tamarind paste
- 1/4 cup palm sugar (or brown sugar)
- 2 tablespoons fish sauce (or vegetarian fish sauce for a vegan option)
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1/4 cup water
- For Serving:
- Lime wedges
- Chopped fresh cilantro
- Additional roasted peanuts (optional)
Instructions:
- Make the Pad Thai noodles: In a large bowl, whisk together the all-purpose flour and insect flour. Create a well in the centre and add the warm water and beaten eggs. Using a fork, gradually incorporate the dry ingredients into the wet ingredients until a shaggy dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature.
- Prepare the sauce: While the dough rests, whisk together the tamarind paste, palm sugar, fish sauce, soy sauce, lime juice, and water in a small bowl until the sugar dissolves. Set aside.
- Cook the stir-fry vegetables: Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the shallots and garlic and cook until fragrant, about 30 seconds. If using tofu, add it to the pan and cook until lightly browned on all sides.
- Boil the noodles: Bring a large pot of salted water to a boil. Divide the dough into 4 equal pieces and roll each piece into a thin noodle (about 1/8 inch thick). Carefully drop the noodles into the boiling water and cook for 2-3 minutes, or until they float to the surface. Drain the noodles well and rinse under cold water to stop the cooking process.
- Assemble the Pad Thai: Return the wok or skillet to medium-high heat. Add the cooked noodles, bean sprouts, scallions, roasted peanuts, scrambled egg (if using), and cooked shredded vegetables to the pan. Toss everything together to combine.
- Incorporate the sauce: Pour the Pad Thai sauce into the pan and toss with the noodles and vegetables until well coated. Cook for another 1-2 minutes, or until heated through.
- Serve: Divide the Pad Thai among plates and garnish with lime wedges, chopped fresh cilantro, and additional roasted peanuts (optional).
Tips:
- You can find insect flour online or at some specialty grocery stores.
- If you don't have insect flour, you can still make this recipe by using all-purpose flour. However, the noodles will be lower in protein.
- To make this recipe vegan, omit the fish sauce and scrambled egg, and use a vegetarian fish sauce substitute in the sauce.
- Feel free to adjust the vegetables to your liking. Other options include chopped bell peppers, water chestnuts, or shredded cabbage.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat, adding a splash of water if needed to prevent drying out.
Enjoy this delicious and sustainable take on Pad Thai!
Nutritional Information (per serving, estimated):
- Calories: Approximately 500 (depending on the type and amount of vegetables used)
- Protein: 25-30 grams (due to the insect flour and eggs)
- Carbohydrates: 50-55 grams
- Fat: 20-25 grams
