Quick Asian Sugar Snap Peas

A side view of sugar snap peas sautéed with garlic, fish sauce, mint, Thai basil, and crispy shallots.

4.91 from 10 votes

Quick Asian Sugar Snap Peas

Here’s a bright, herbaceous, and umami-packed Southeast Asian-inspired stir-fry with sugar snap peas that cooks in minutes! It'll be your fave veggie side dish!

Prep Time15

Cook Time5

Course: Side Dish

Cuisine: Asian

Keyword: gluten-free, keto, low carb, nom nom paleo, nomnompaleo, paleo, snap peas, sugar snap peas, Whole30

Servings:

Author: Michelle Tam

Ingredients

1½ tablespoon avocado oil
1 pound sugar snap peas strings removed
Diamond Crystal kosher salt
4 garlic cloves minced
1 tablespoon Red Boat fish sauce or 1 tablespoon coconut aminos + ¼ teaspoon Diamond Crystal kosher salt
2 tablespoons freshly squeezed lime juice
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh Thai basil
2 tablespoons Crispy Shallots

Instructions

Heat a large skillet over medium-high heat until hot. Swirl in the avocado oil.
Toss in the sugar snap peas and a ¼ teaspoon Diamond Crystal kosher salt and cook, stirring frequently, until bright green, tender-crisp, and blistered in parts, about 2 minutes. Don’t overcook them!
Toss in the minced garlic and fish sauce and stir well, making sure the garlic doesn’t burn.
Turn off the heat. Then, add the lime juice and toss well. Taste for seasoning and adjust with additional fish sauce or lime juice if needed.
Transfer the snap peas to a serving platter. Scatter on the fresh herbs and crispy shallots and enjoy!

Video

Notes

How to make this recipe vegan:

The main seasoning for this dish is fish sauce and lime juice so you can’t really leave out the fish sauce. If you’re allergic or vegan, I have a fantastic “No-Fish Sauce” recipe on page 28 of Nom Nom Paleo: Let’s Go! Alternatively, you can use 1 tablespoon coconut aminos + ¼ teaspoon Diamond Crystal kosher salt in place of Red Boat.

Nutrition