This bright, punchy sauce comes together in one bowl with creamy peanut butter, plenty of fresh lime juice, and savory tamari for deep, salty flavor. Grated ginger and a hit of red pepper flakes add warmth and a little kick, while toasted sesame oil rounds everything out with a nutty finish. Whisked with warm water until glossy and pourable, it's the kind of sauce that clings perfectly to noodles, grilled chicken, or a big bowl of crunchy veggies. A finishing touch of lime zest keeps the citrus notes front and center without needing a drop of anything fussy. It's an easy, flavor-packed sauce to keep on hand, and it fits neatly into a low FODMAP kitchen.
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A serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe contains only about 1/2 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid honey, please tap it and change its rating to Red.
Add the peanut butter, lime juice, tamari, honey, sesame oil, ginger, and red pepper flakes to a small bowl. Whisk together until smooth and fully combined.
Add warm water 1 tablespoon at a time, whisking after each addition, until the sauce is pourable and coats the back of a spoon — about 3 to 5 tablespoons total depending on your peanut butter's thickness.
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