Not traditional, but very delicious.
This week’s “Throw it in a Wok” meal is a real-time dinner fix using what’s in the fridge, what’s growing in the garden, and a bit of creative flair. I had leftover roast pork from Sunday, and rather than doing the usual sandwiches or fried rice, I crisped it up and tossed together a noodle stir-fry inspired by Pad Thai.
Now, before the purists panic — this isn’t traditional. It’s flexible, family-friendly, and uses what you’ve got. But the flavour is there, and it absolutely hits the spot.
🥢 What I Used
- Leftover roast pork, sliced thin and crisped in the wok
- Soaked Pad Thai rice noodles
- Fresh garden veg – snow peas, spinach, shredded carrot, spring onion
- A handful of bamboo shoots (from the pantry)
- Crushed peanuts
- Crispy noodles for topping
- Chopped herbs – coriander, mint, Thai basil if you’ve got it
- Sliced shallots or red onion
- A squeeze of lime to finish
🥄 Homemade Pad Thai Sauce (No Packet Needed)
Whisk together:
- 2 tbsp tamarind paste (or 1 tbsp lime juice if you don’t have it)
- 2 tbsp fish sauce
- 1 tbsp soy or tamari
- 1 tsp honey or brown sugar
- 1 garlic clove, minced
- Optional: dash of chilli flakes or sriracha for heat
🔥 How I Pulled It Together
- Crisped the pork in a hot wok with a drizzle of oil
- Added garlic + veg, tossed for 2–3 minutes
- Stirred in bamboo shoots and noodles
- Poured over the sauce, tossed until sticky and warmed through
- Served with crushed peanuts, crispy noodles, herbs, shallots and a wedge of lime
🧡 Why It Works
This kind of dinner is exactly why I love keeping noodles in the pantry and a few fresh herbs growing out back. It’s fast, flexible, and full of flavour — without needing a trip to the shops.
It’s also a great way to stretch leftover meat without it feeling like “leftovers.”
Dinner done in 20 minutes. No complaints from the kids.
Win, win.