Classic Thai Dish Recipe

 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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