In a medium bowl, combine the peanut butter, tamari, lime juice, maple syrup, and sriracha. I use a microplane to finely mince the ginger and garlic on top. Use a whisk to stir it all together until smooth.
Add a tablespoon of water to the bowl, and whisk again until the sauce is thinner. If you want an even thinner sauce, add another tablespoon of water, and stir again. Be careful not to add too much water at once, so the sauce won't get too thin.
This peanut sauce can be stored in an airtight container in the fridge for up to 5 days. It will thicken more when chilled, so you may need to add another tablespoon of water when you get it out of the fridge later.
Nutrition information is for roughly 3 tablespoons of sauce. This information is automatically calculated, and is just an estimate, and not a guarantee.
You can use almond butter, cashew butter, or tahini as an alternative to peanut butter.
If you need a soy-free option, try coconut aminos instead. You'll probably have to add extra salt, in that case, since it's not as salty as soy sauce or tamari.