Near where The Fella and I live in Sydney, there is a tiny little place that sells chicken pad thai noodles for $5 a pop. Five dollars? I hear you all shout. Yes my friends, just five, small, shiny little dollars
Needless to say, my frugal Fella thinks this place is the bees knees.
While I don’t mind the noodles from Glebe’s $5 Pad Thai, they’re not outstanding; but then for five bucks you wouldn’t expect them to be. A few weeks back I made the mistake of expressing this opinion to The Fella, who immediately issued me with a challenge. The general gist of which was: well little-miss-food-blogger, if you’re so smart you should make better pad thai for less than five dollars. I accepted the challenge, with gusto.
I’m not going to count this one as a fail. I might not have managed to stick to the ridiculous budget, but I maintain that my noodles taste far better, and that’s what really counts, right?
Oh dear, I seem to have created an uber-addictive and calorie ridden tour de force.
Anyone who is on a diet, please proceed with caution. I’m pretty sure this harmless looking snack contains oh, about 79 bazillion weight watchers points per slice. By all means make it, but when the top button of your pants starts to object don’t say I didn’t warn you.
This recipe is from one of The Fella’s cookbooks from back in his bachelor days. It’s a wonder he found a girlfriend at all, given how much he likes this pizza; although I suspect all the faffing about with yeast and dough probably put him off making it too often.
I’ve adapted the recipe and made my own satay sauce, rather then just using a jar. So now I have plenty left over for chicken or prawns or the more traditional satay companions. Satay makes a super interesting pizza sauce and this recipe has actually inspired me to experiment a bit more with what I would consider to be stapes in a recipe.
I would definitely recommend you chuck the diet out the window, go forth and be adventurous with peanuts!