Creamy peanut butter and full-fat coconut milk simmer together with garlic, ginger, and a splash of lime juice for a sauce that's rich, glossy, and packed with flavor. A touch of brown sugar and toasted sesame oil round things out, while red pepper flakes bring just enough heat to keep every bite interesting. Whisked over gentle heat until it thickens into a spoon-coating consistency, this sauce comes together in minutes and is endlessly versatile — drizzle it over noodles, spring rolls, grain bowls, or crisp veggies. Finished with a sprinkle of crushed peanuts and fresh cilantro, it's the kind of sauce you'll want to keep on hand for busy weeknights. This one is a great fit for a plant-based kitchen, no fuss required.
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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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