Lunch · Thai · 10 min
Som Tam Thai with Sugar Snap Peas and Toasted Pecan Crunch
- Calories
- 156
- Protein
- 12g
- Carbs
- 13g
- Fat
- 4g
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)
Method
- 01Prepare 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.
- 02Assemble aromatics: Add the thinly sliced shallots and a pinch of salt.
- 03Emulsify dressing: Whisk together the fruit vinegar and a small amount of water infused with saffron. Pour this over the peas and shallots.
- 04Toss: Toss everything thoroughly, ensuring the peas are evenly coated in the aromatic, saffron-tinged liquid.
- 05Finish: 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.
Cook it with the whole plan around it
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