Thai Peas Recipe

Peas: Fresh or frozen peas are the main ingredient, providing a sweet and tender base for the dish.

Olive oil: Used for sautéing the garlic and peas, adding a subtle richness.

Garlic: Minced garlic infuses the dish with a fragrant and savory aroma.

Soy sauce: Adds a salty and umami depth of flavor to the peas.

Lime juice: Fresh lime juice brightens up the dish with a tangy zest.

Red chili flakes: Provides a spicy kick that enhances the overall flavor.

Cilantro: Chopped fresh cilantro adds a fresh and herbaceous note to the final dish.

When sautéing the garlic, make sure to keep a close eye on it to prevent burning. Garlic can turn from fragrant to bitter very quickly. Stir constantly and adjust the heat if necessary to maintain a gentle sizzle. This will ensure the garlic infuses the olive oil with its rich flavor without overpowering the dish.

• fresh or frozen peas - Substitute with edamame: Edamame provides a similar texture and a slightly nutty flavor that complements the dish well.

• olive oil - Substitute with coconut oil: Coconut oil adds a subtle tropical flavor that pairs nicely with Thai cuisine.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent aroma of fresh garlic.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• fresh lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness to the dish.

• red chili flakes - Substitute with sriracha: Sriracha adds heat along with a bit of sweetness and garlic flavor.

• chopped fresh cilantro - Substitute with fresh basil: Fresh basil offers a different but complementary herbal note to the dish.

• Allow the peas to cool completely before storing. This helps prevent condensation, which can make the peas soggy.
• Transfer the cooled peas to an airtight container or a resealable plastic bag. If using a bag, squeeze out as much air as possible to maintain freshness.
• Label the container or bag with the date to keep track of how long the peas have been stored.
• Store the peas in the refrigerator if you plan to consume them within 3-4 days. This will keep them fresh and flavorful.
• For longer storage, place the peas in the freezer. They can be frozen for up to 2 months without significant loss of quality.
• When ready to reheat, transfer the peas from the freezer to the refrigerator and let them thaw overnight.
• Reheat the peas in a pan over medium heat, adding a splash of olive oil if needed to prevent sticking. Stir occasionally until heated through.
• Alternatively, you can microwave the peas on a microwave-safe dish, covering them with a damp paper towel to retain moisture. Heat in 30-second intervals, stirring in between, until warmed to your liking.
• Avoid reheating the peas multiple times, as this can degrade their texture and flavor. Reheat only the portion you plan to eat.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a splash of olive oil or a small amount of water to prevent sticking.
  3. Add the leftover Thai peas to the pan.
  4. Stir occasionally and cook for about 3-5 minutes until heated through.
  5. Garnish with fresh cilantro if desired before serving.

• Microwave Method:

  1. Place the Thai peas in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel.
  3. Microwave on high for 1-2 minutes.
  4. Stir the peas halfway through to ensure even heating.
  5. Let it sit for a minute before serving, and garnish with fresh cilantro if desired.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the Thai peas evenly on a baking sheet.
  3. Cover the baking sheet with aluminum foil to retain moisture.
  4. Bake for about 10-15 minutes, stirring halfway through.
  5. Remove from the oven and garnish with fresh cilantro before serving.

• Steaming Method:

  1. Place the Thai peas in a steamer basket.
  2. Bring a pot of water to a gentle boil and place the steamer basket over it.
  3. Cover and steam for about 3-5 minutes until heated through.
  4. Remove from the steamer and garnish with fresh cilantro before serving.

• Pan: A medium-sized pan is essential for heating the olive oil and cooking the peas evenly.

• Spatula: A spatula will help you sauté the garlic and stir the peas without damaging them.

• Measuring spoons: These are necessary for accurately measuring the olive oil, soy sauce, lime juice, and red chili flakes.

• Garlic press: This tool makes it easier to mince the garlic cloves quickly and efficiently.

• Cutting board: A cutting board provides a safe surface for chopping the fresh cilantro.

• Knife: A sharp knife is needed for mincing the garlic and chopping the cilantro.

• Measuring cups: These are used to measure out the peas accurately.

• Serving dish: A serving dish is used to present the finished Thai peas attractively.

Use frozen peas: Frozen peas save time as they don't require shelling or washing. Just thaw and cook.

Pre-minced garlic: Buy pre-minced garlic to skip the peeling and chopping.

Measure ingredients ahead: Have all ingredients measured and ready before you start cooking.

One-pan method: Use one pan to minimize cleanup time.

Quick garnish: Chop cilantro while the peas are cooking to save time.