Sugar snap peas are small, rounded pods, containing tiny peas. They are similar to mange tout, and the whole pod is eaten, but they are plumper. Sugar snaps have a fresh, sweet flavor and a crunchy texture. Look for bright green, crisp pods, which are full of peas but not bursting at the seams. Sugar snap peas can be steamed or stir-fried. Today I prefer stir-fried and please be aware do not over cook or they will lose their flavor and crunchy texture. This dish just need 5 minutes for cooking…it’s easy and fast fresh…this recipe we call "Pad Thou Kak kap Koong" the other Thai food local style…you will love it!!!
- 300 g. Sugar snap peas (frozen or fresh)
- 5 cloves garlic, chopped
- 3 tbsp vegetable oil
- 2 tbsp oyster sauce
- 1 tbsp Soy Sauce
- ¼ tbsp pepper powder
- Clean and remove the shrimp shell but leave the tails (for good appearance).
- Then cut open the back of each shrimp to remove the veins.
- Simply wash the sugar snap peas and top and tail if the ends are tough.
- Heat oil in wok over high heat. Wait until the oil is smoky, and then add shrimp for fry until turn to pink.
- Add cut string bean and garlic, oyster sauce, soy sauce and water (all ingredients in the wok)
- Stir quickly for 2-3 minutes then turn down the heat.
- Transfer to a serving place. Sprinkle with pepper powder.
- Serve immediately with hot steamed rice