These quick sautéed sugar snap peas with garlic and coconut oil are my go-to green veggie for busy weeknights. They’re crisp-tender, buttery, and lightly garlicky making them the perfect easy side dish for just about any main!
Why You’ll Love It
This easy sugar snap peas recipe is everything a side dish should be - quick, bright, and impossible to resist a second helping.
With a short cook time and just a handful of simple ingredients, it comes together in a hot pan in under 10 minutes.
Whether you’re cooking sugar snap peas to go with your favorite main dishes like my hawaiian grilled chicken, thai pasta salad or more, it's one of those perfect side dishes that's great for a busy weeknight dinner.
They’ve got great flavor thanks to the garlic and coconut oil combo, but feel free to riff with a splash of soy sauce or a squeeze of lemon juice if you're feeling fancy.
The biggest difference between sad, soggy peas and these crisp-tender beauties? It’s all about the prep and the quick sauté. Trimming the stem end and removing the string keeps the snap pods tender and easy to chew. And a hot, large skillet ensures they get just the right amount of caramelization without losing their crunch.
You can use a large sauté pan, a large nonstick skillet, or even your favorite cast iron pan - just make sure the peas are in a single layer for the best results.
And like most of my recipes, they're also super adaptable. Sub in snow peas or green beans, toss in sesame seeds or fresh lemon zest, or even drizzle with a touch of coconut milk for a creamy twist.
You really can’t mess them up (unless you forget to prep them correctly!) which is why they’re one of my favorite ways to green up a plate without a ton of effort.
Fresh sugar snap peas are super easy to find at the grocery store or farmers market. This simple recipe keeps them front and center, letting that naturally sweet, green vegetable flavor shine.
Ingredients & Substitutions
Here you can find the ingredient list and substitutions for this easy sauteed sugar pea recipe.
- Sugar Snap Peas: Use fresh sugar snap peas for the best texture and flavor. You can also try snow peas, garden peas, green peas, fresh sweet peas or green beans if that’s what you’ve got.
- Coconut Oil: Adds richness and a hint of sweetness to this sauteed sugar snap peas recipe. Olive oil or unsalted butter will work too, depending on your vibe.
- Garlic Cloves: Freshly grated garlic is key for that bold punch in this simple side dish. You can also use minced garlic or garlic powder in a pinch.
- Kosher Salt: Just a pinch goes a long way. Sea salt also works great here.
- Fresh Cracked Pepper: Adds a subtle kick and balances the sweetness of the peas and coconut oil.
- Optional Additions: sesame seeds, soy sauce, lemon juice, lime juice or even sriracha would be delicious.
How to Make It
Here are the detailed instructions of how to cook sugar snap peas perfectly every time. You can find the full recipe card for this easy recipe at the bottom of this post.
- PREP THE PEAS: Trim the stem end off each snap pod and pull out the fibrous string. This makes a big difference in texture and tenderness.
- HEAT THE PAN: Add coconut oil (or olive oil) to a large skillet (or large sauté pan) over medium-high heat. Let the oil get hot before adding anything else - that’s key to a good quick sauté.
- SAUTÉ THE PEAS: Toss in the sugar peas with a generous pinch of salt (about ¼ teaspoon salt). Grate the garlic directly over the top and stir everything together so the peas get evenly coated.
- COOK UNTIL TENDER-CRISP: Let the sugar peas cook in a single layer for a few minutes, stirring occasionally. You want the garlic to be golden and fragrant and the peas to be tender with a little bite.
- SEASON TO TASTE: Taste and adjust with more salt if needed. Finish with fresh cracked black pepper. A little lemon juice or lemon zest on top makes it feel extra fresh.
- SERVE: Scoop the sauteed snap peas into a serving bowl and enjoy immediately. These are best served hot, straight from the pan.
- SAVE: Got leftover snap peas? Store them in an airtight container in the fridge. Reheat in a skillet or microwave, or chop them up to toss into salads, stir fries, or grain bowls.
What to Serve It With
This healthy side dish goes with pretty much everything. Here are some easy dinner ideas to serve with this sugar snap pea recipe:
- Teriyaki chicken and rice cooker sushi rice or sushi bake style salmon with rice
- Thai noodles, ramen bowls or my coconut curry cauliflower soup
- Pork chops or chicken breasts with mashed potatoes
- Alongside your favorite stir fries or even scrambled eggs for a savory breakfast
- With grilled skirt steak, coconut rice and my Thai Cucumber Salad
It’s one of those green vegetables that actually gets requested by the whole family since it's such a great side dish.
Recipe
Quick Sautéed Sugar Snap Peas with Garlic
Equipment
Ingredients
- 16 oz Sugar Snap Peas
- 1 tablespoon Coconut Oil
- 2 cloves Garlic grated
- 1 pinch Kosher Salt
- Fresh Cracked Pepper
Instructions
- Prepare the sugar snap peas by trimming the stem ends and removing the fibrous string that runs along the sides.
- In a large nonstick skillet or sauté pan, heat coconut oil (or olive oil) over medium-high heat.
- Add the snap peas and a generous pinch of kosher salt. Grate garlic directly over the top.
- Cook, stirring occasionally, for 3–4 minutes or until peas are bright green and crisp-tender and the garlic is fragrant.
- Season with fresh cracked pepper and more salt if needed.
- Optional: Add lemon zest or a splash of lemon juice before serving.
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