HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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So my dad came home with fresh ginger. I’ll let you in on a little secret, I’ve never really used fresh ginger in my recipes, only ground dried ginger. I’ve never really been a huge fan of ginger actually, I mean if it was incorporated into the recipe and wasn’t an overpowering flavor in the food I would enjoy it. And I would never eat it raw, like that little pile of fresh raw ginger they put on your plate that accompanied your sushi would always just sit there.
So anyway, my dad came home with some because it’s good for your digestion and he wanted to start eating more of it. So I decided to dive right in along with him and give it a try in this 20-Minute Sriracha Peanut Pad Thai! I’m embarrassed to say that I regret not incorporating fresh ginger into more of my recipes and have been quite obsessed with it lately! Like, I’ve made this recipe three times in the past two weeks lol.
This recipe is so light and fresh, you’ll definitely be wanting it again and again (I’m craving it right now!) This 20-Minute Sriracha Peanut Pad Thai is extra easy because I just add the shredded red cabbage, carrot and ginger in there after I assemble my bowls! The sauce is super easy and simply blended together in about 5 minutes and then tossed with the noodles. Don’t be intimidated by the sriracha hot sauce, it turns out very mild, I promise. I am the biggest wuss when it comes to spicy and I love this sauce. And if you’re really in a time crunch, you can skip the crispy tofu- but it really adds to the dish. Garnish with fresh cilantro, peanuts, and lime juice and devour!