Rich, creamy peanut butter forms the heart of this sauce, mellowed with full-fat coconut milk and brightened with a generous squeeze of fresh lime juice. Grated ginger and a touch of toasted sesame oil build warmth and depth, while a pinch of red pepper flakes brings a gentle kick without overwhelming the balance. Everything gets whisked together right in the saucepan until glossy and thick, then loosened with water until it pours in that perfect ribbony drizzle. It's endlessly versatile — spoon it over rice noodles, use it as a dip for grilled skewers, or drizzle it across a crunchy vegetable bowl. Finished with crushed peanuts and a scatter of cilantro, it's the kind of sauce you'll want to keep in constant rotation. This one fits neatly into a low FODMAP kitchen, making it an easy staple to have on hand.
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Heat the oil in a small saucepan over medium-low heat until shimmering. Add the garlic and ginger and cook, stirring constantly, until fragrant and just softened, about 1 minute — watch closely so the garlic does not brown.
Add the peanut butter, coconut milk, soy sauce, lime juice, brown sugar, sesame oil, and red pepper flakes. Whisk together until smooth and fully combined.
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