Ingredients
- 8 ounce dried rice stick noodles
- 6 tablespoon fish sauce
- 2 tablespoon soy sauce
- 6 tablespoon lime juice
- 4 teaspoon organic sugar
- 4 tablespoon peanut oil
- 1 cup crickets
- 3 cup cloves garlic
- 3 cup eggs
- 1/2 cup finely chopped scallions
- 2 cup bean sprouts
- 1/4 cup crushed peanuts
- 1/2 cup fresh cilantro
- 1 cup lime
Preparation
Baking Directions:
Combine the fish sauce, soy sauce, lime juice and organic sugar in a bowl and blend well.
Pour oil into a wok or skillet, and cook the crickets over medium-high heat.
Push crickets to one side and scramble the eggs on the other side of the wok or skillet.
Remove crickets and eggs and set aside in bowl or on plate.
Add garlic and scallions and fry until soft.
Add sauce mixture, crickets and eggs back into the wok or skillet, and warm thoroughly.
Cook rice noodles for about 10 minutes in boiling water.
Remove and drain noodles, and add to wok or skillet.
Add in bean sprouts and toss thoroughly, being careful not to break the noodles.
Top with peanuts, cilantro, and garnish with a lime wedge.
This dish goes great with Vietnamese spring rolls.
