Step 1

Heat a large skillet over medium-high heat until hot. Swirl in the avocado oil.

Step 2

Toss in the sugar snap peas and a ¼ teaspoon Diamond Crystal kosher salt and cook, stirring frequently, until bright green, tender-crisp, and blistered in parts, about 2 minutes. Don’t overcook them!

Step 3

Toss in the minced garlic and fish sauce and stir well, making sure the garlic doesn’t burn.

Step 4

Turn off the heat. Then, add the lime juice and toss well. Taste for seasoning and adjust with additional fish sauce or lime juice if needed.

Step 5

Transfer the snap peas to a serving platter. Scatter on the fresh herbs and crispy shallots and enjoy!