Smoky and Crunchy Peas With Creamy Nuoc Cham

Ingredients

• ⅔ cup raw cashews
• 1 red Fresno chile, chopped
• 2 garlic cloves, crushed
• 3 Tbsp. fresh lime juice
• 1 Tbsp. fish sauce
• 2 tsp. granulated sugar
• Kosher salt
• 1 Tbsp. vegetable oil
• 1 lb. snow peas and/or sugar snap peas, trimmed, some sliced some left whole
• 1 cup pea shoots (tendrils)
• Lime wedges (for serving)

Steps

1. Preheat oven to 350°. Toast cashews on a rimmed baking sheet, tossing halfway through, until golden brown, 7–9 minutes. Let cool.
2. Purée cashews, chile, garlic, lime juice, fish sauce, sugar, and 3 Tbsp. water in a blender, adding more water as needed to loosen, until smooth. Taste and season with salt if needed. (Even though the sauce includes salty fish sauce, it may need some added salt.) Set creamy nuoc cham aside.
3. Heat oil in a large skillet over medium-high until almost smoking, add peas, season with salt, and toss to coat in oil. Cook peas, letting them get blistered underneath before tossing, until all of the peas are a little charred but still have their crunchy texture, 3–4 minutes.
4. Transfer peas to a platter and spoon reserved creamy nuoc cham over. Scatter pea tendrils on top and serve with lime wedges for squeezing over.