1 tablespoon
low sodium soy sauce, tamari or coconut aminos
¼ cup
creamy peanut butter
1 tablespoon
fish sauce
½ cup
vegetable oil
1 tablespoon
lime juice, (from 1 lime)
2 tablespoons
distilled white vinegar
1 tablespoon
honey, warmed
1 tablespoon
brown sugar, (optional)
Method
In a small bowl, whisk together the soy sauce, peanut butter, fish sauce, vegetable oil, lime juice, vinegar, honey and sugar. Blend until smooth and the sugar is dissolved, 2 to 4 minutes.
Store refrigerated in an airtight container for up to 1 week.