This silky peanut sauce comes together right in the saucepan, with creamy peanut butter melting into full-fat coconut milk until the whole mixture turns glossy and smooth. Tamari brings the deep, salty backbone, while fresh lime juice, rice vinegar, grated ginger, and a pinch of red pepper flakes keep every spoonful bright, tangy, and just a little spicy. A touch of toasted sesame oil rounds out the flavor with a nutty warmth that ties the whole sauce together. Whisking in warm water a tablespoon at a time lets you dial the consistency exactly where you want it, whether that's a thick dip for spring rolls or a thinner sauce to toss with rice noodles. Finished with a scatter of chopped roasted peanuts, it's a versatile, big-flavor sauce that fits neatly into a low FODMAP kitchen. Keep a jar in the fridge and you'll find yourself drizzling it over everything from grilled chicken to steamed veggies.
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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.
Combine the peanut butter, coconut milk, tamari, lime juice, rice vinegar, honey, sesame oil, ginger, and red pepper flakes in a small saucepan over medium-low heat.
Whisk constantly until the peanut butter melts into the coconut milk and the sauce is smooth and uniform, about 2ā3 minutes.
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