In a medium mixing bowl, whisk the peanut butter, soy sauce, rice vinegar, sugar, chili sauce, garlic, and ginger together.
Slowly whisk in enough water to make a thick but pourable sauce.
Serve with salads, spring rolls, noodle dishes, and more!
Notes
Storage: Store leftovers covered in the refrigerator for up to 1 week.Peanut butter: Choose peanut butter that contains only peanuts and salt.Soy sauce: Use tamari or coconut aminos in place of soy sauce.Makes about 1 cup.