How to make Pad Thai

Hello friends, long time no hear, I'm sorry I have been away for so long.

We are doing great although it is winter again in Wellington, this weekend, we decided to experiment with Thai ingredients, by making a "Pad Thai." Although not authentic, my version was speedy and delicious. You will see in the video that I left out the soy sauce, as I mistakenly forgot to include this item on my shopping list earlier this morning, that feeling that I missed something was nagging at the back of my brain earlier, which I was aware of at the time but left behind in the depths of lost memory, in other words, life after 30.  Nevertheless, I think I did a good job. Enjoy this video:


By the way, I promised a budget for this dish, so you may replicate this at home. Here it is:

500g of tiger prawns ($23.99/kg) - $11.99
1 white onion - $1.99
4 cloves garlic - $0.99
1 Pak choy - $2.99
2 packets of 200g Chef's World Pad Thai noodles, 99% fat free - $2.30
1 green chilli - $1.99

Pantry items:
vegetable oil - 30ml
Salt - 1 tpsp
Raw sugar - 1/2 tpsp
1 lemon
1 size 6 free range egg

Total cost for 2 people: $22.25 or $11.13 each!