Photo of Blistered sugar snap peas with peanut sauce by WW

Blistered sugar snap peas with peanut sauce

Total Time
20 min
15 min
5 min
Giving snap peas a touch of char in a blasting-hot skillet allows their natural sugars too caramelize so that flavors bloom. Chile peppers can be super spicy or mellow and mild, so add them according to your palate, or not at all. This nutty peanut sauce is packed with sweet-and-sour flavors that pair beautifully with crisp-tender snap peas. While powdered peanut butter is protein- and fiber-packed, it has very little fat since most of the oil has been pressed out during processing. Cheers to that!


Powdered peanut butter

8 Tbsp


5 Tbsp, hot

Tamari sauce

1 Tbsp

Fresh lime juice

1 Tbsp

Dark brown sugar

1 tsp, firmly packed

Fresh ginger

½ tsp, chopped

Canola oil

1 tsp

Sugar snap peas

1 pound(s)

Red hot chili peppers

2 Tbsp, chopped, or thinly sliced (or to taste)

Kosher salt

½ tsp, (or to taste)

Black pepper

¼ tsp, freshly ground (or to taste)


2 Tbsp, room temperature


  1. In a small bowl or measuring cup, whisk together powdered peanut butter, hot water, tamari, lime juice, sugar and ginger; set aside.
  2. Heat a large skillet over high heat until very hot. Add oil; using a heatproof silicone brush, coat entire skillet with oil (or tilt pan to distribute). Add peas and chile pepper; season with salt and pepper. Cook without stirring, 1 minute. Stir and continue cooking until peas are blistered and tender, 2 minutes more.
  3. Transfer pea mixture to a shallow bowl or rimmed plate. Dilute half of reserved sauce with 2 Tbsp room temperature water; toss with peas. Drizzle remaining sauce over top; serve.
  4. Serving size: 1 packed cup peas