Creamy peanut butter forms the base of this glossy, pourable sauce, brightened with fresh lime juice and a touch of honey for balance. Grated garlic and ginger bring warmth, while toasted sesame oil and a pinch of red pepper flakes round out the flavor with real depth. Everything melts together in one saucepan over gentle heat, then thins with warm water to whatever consistency you need — thicker for dunking spring rolls or satay skewers, looser for drizzling over noodles and slaws. A splash of rice vinegar keeps things tangy, and a spoonful of sriracha lets you dial up the heat to taste. It's endlessly adaptable, comes together in minutes, and makes a solid go-to for a soy free kitchen.
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Combine the peanut butter, soy sauce, lime juice, honey, sesame oil, rice vinegar, garlic, ginger, and red pepper flakes in a small saucepan over medium-low heat.
Whisk constantly until the peanut butter melts into the other ingredients and the sauce is smooth and uniform, about 2–3 minutes.
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