They really are stringless, as long as you don't overcook them!
Rinse and set aside raw snap peas.
Fill a medium saucepan with enough water to fully cover peas. Add 1/2 teaspoon of salt and cover.
Bring the pot to full boil.
Remove lid and add the snap peas to the boiling water.
Cook for about 60-70 seconds. Taste test. Peas should still be crunchy, with only a tiny bit more "give" than when they were raw. The peas will continue to soften, so err on the side of a more firm pod.
Turn off heat and drain pea pods in a colander.
Once drained, empty the pea pods into a serving dish.
Add a small bit of butter or olive oil (1/4 tsp.) and mix to distribute.
Serve delicious, stringless, snap peas!