lunch

Som Tam Thai with Sugar Snap Peas and Toasted Pecan Crunch

Name: Som Tam Thai with Sugar Snap Peas and Toasted Pecan Crunch
Ingredients: 120 g Sugar snap peas, fresh and crisp; 4.4 g Nuts, pecans, toasted and roughly chopped; 4.7 g Shallots, thinly sliced; 7.2 ml Fresh fruit vinegar (for acidity); 0.3 g Saffron (bloomed in a splash of water)

Nutrition

156

kcal

Calories

Protein

Carbs

Fat

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Ingredients(5)

Sugar snap peas, fresh and crisp120 g

Nuts, pecans, toasted and roughly chopped4.4 g

Shallots, thinly sliced4.7 g

Fresh fruit vinegar (for acidity)7.2 ml

Saffron (bloomed in a splash of water)0.3 g

Instructions

Prepare the base: In a mortar or a deep bowl, gently bruise the sugar snap peas using a heavy pestle or the bottom of a sturdy glass. You want them slightly flattened and cracked to absorb the dressing, but still snappy.

Assemble aromatics: Add the thinly sliced shallots and a pinch of salt.

Emulsify dressing: Whisk together the fruit vinegar and a small amount of water infused with saffron. Pour this over the peas and shallots.

Toss: Toss everything thoroughly, ensuring the peas are evenly coated in the aromatic, saffron-tinged liquid.

Finish: Plate the salad immediately, piling the peas high in a shallow bowl. Sprinkle the toasted, chopped pecans over the top for a distinct, buttery crunch that contrasts with the fresh snap of the peas. Serve at room temperature for the best flavor expression.