Creamy peanut butter melts right into rich coconut milk for a sauce that's silky, glossy, and clings perfectly to noodles or crisp veggies. Fresh lime juice, rice vinegar, and grated ginger keep things bright, while tamari brings that deep, savory backbone Thai-style peanut sauce is known for. A pinch of red pepper flakes and a touch of toasted sesame oil round it out with warmth and a little heat, and a few tablespoons of warm water let you dial the texture from a thick dip to a pourable drizzle. It comes together in one saucepan in just a few minutes, no fussy technique required. Finished with a scatter of chopped roasted peanuts, it's a versatile sauce that fits neatly into a plant-based kitchen and works just as well on spring rolls as it does over a big bowl of noodles.
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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 2–3 minutes.
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