Snap Peas Recipe

Inspired by Walkers

Time30m

Serves2

cast iron blistered, coconut milk, lime, tamarind, mint, basil, chili flakes, rice sticks

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Ingredients

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1
Prepare the Rice Sticks
Soak the rice sticks in hot water for about 15 minutes or until tender. Drain and set aside.
2
Blister the Snap Peas
In a cast iron skillet over medium-high heat, add the snap peas. Cook for about 3-4 minutes, or until they blister and become slightly charred.
3
Add the Coconut Milk Mixture
Reduce the heat to medium and pour in the coconut milk. Stir in the tamarind paste, juice of the lime, and chili flakes. Cook for another 2-3 minutes until heated through.
4
Combine with Herbs
Add the fresh mint and basil leaves to the skillet. Stir gently to combine and cook for an additional minute.
5
Serve
Serve the blistered snap peas mixture over the prepared rice sticks. Garnish with extra herbs if desired.