I don't know about the Thai stuff -- I use the Huy Fong Vietnamese variety -- but that stuff is CRAZY good on hot dogs.

You can use it in pretty much any Asian-y sauce. Soy sauce, chili garlic paste, sugar, and water. Adding ginger, fresh garlic, vinegar, sesame oil, citrus zest, or whatever will make the sauce endlessly versatile. http://veganyumyum.com/2010/01/seitan-and-broccolini-with-clementine-teriyaki/

Better yet, what can't you do with it? Think of it as garlicky sriracha. I like it in scrambled eggs and mixed with mayo for a sandwich spread with some kick. It's also pretty wonderful mixed with a little bit of oil and used as a marinade for roasting up some spicy broccoli or cauliflower. Add a little soy sauce to that same marinade and use it to flavor chicken, pork, beef, or, my favorite, tofu.

Also, I made nice spicy peanut salad dressing using the chili garlic sauce, creamy peanut butter, some rice wine vinegar, a bit of lime juice and zest, soy sauce, and a little water to thin it out to the right texture.

I actually keep this stuff in our kitchen over sriracha because I prefer the extra punch of garlic.

This stuff is great for everything. Growing up, we used it as an accompaniment for chow mein and wonton noodles. I use it for marinading pork, and as a main ingredient in a simple cucumber salad.

I used it to make these beef ribs, and they were fantastic:

http://www.thehungrymouse.com/2009/08/12/chili-garlic-beef-ribs/

Everything! I drop a tablespoon or so in with fish when braising it and eat it over rice. And everything else.

I like it on baked sweet potatoes with green onions. A quick and easy lunch!

Adds a pretty good kick to Mac-n-Cheese.

Thanks jaybee6! I bookmarked that recipe. Sounds fantastic!

Put it on EVERYTHING! I go through so much of that stuff. We make a lot of stir fries in our house and I always include it. Enjoy!

I like to add about a teaspoon of it to my fried rice. (Generally a 2 serving batch.) It is also a great addition to doctored up ramen soup. Heat up some chicken stock, add some veggies, a handful of shredded cabbage, some tofu, a spoonful of chile garlic sauce, a splash of soy sauce and a splash of toasted sesame oil. Throw the ramen noodles in and voila a super tasty filling soup for not much moolah. You could also stir in a beaten egg if you wanted the egg drop soup effect.

All the recommendations above are great. Also, I like heating up black beans, and mixing them with steamed (or defrosted, drained, and heated-up) spinach, a couple tablespoons of Greek yogurt (for creaminess), and a spoonful of chili-garlic sauce for flavor and spice. Fastest, cheapest lunch ever, and keeps me full and satisfied for quite awhile.

Anything and everything. I put it on eggs, in Thai fried rice, on sandwiches, in marinades, etc etc etc.

It is a table condiment in our house. Instead of salt or pepper, add it to everything!

Oh oh ! I got an account just to post this.

Use it on spaghetti. Add shredded Thai basil and an over easy egg.

Delicious and quick dinner.

I'm going to jump on the "What CANT you do with it?!" bandwagon as well. There are few things that I don't put it on. Like pancakes. I don't put it on my pancakes. There, thats one thing you can't use it for. Though, now that I think about it it would go really well with Okonamiyaki... (japanese pancake thing)

I've used it to make the shrimp in this recipe and they were by far the best I've ever had: http://www.epicurious.com/recipes/food/views/Summer-Garden-Salad-with-Chili-Garlic-Shrimp-232547?mbid=ipapp

I use it with crab or prawns, deep the seafood in flour deep fry it and set aside. In a wok heat about 2 tbsp. of oil, add about an inch ginger, peeled and cut into strips, half of onion, sliced and 3 cloves garlic, minced add about 3 tbsp. each of blackbean garlic paste and the chili sauce and about 1 tbsp. of hoisin or oyster sauce, stir and simmer for about 2 mins. then add the seafood. you may garnish it with cilantro leaves and red chili, thinly sliced. Enjoy!

sorry .... deep fry the seafood

Put it on a burger. Amazing

Just yesterday, my husband put some in a veggie soup he made to add some kick. We use it all the time to add heat to dishes.

also, it lasts forever. keep it in the 'fridge.

Lee Kum Kee is a brand from China, so it is not Thai. You can use that chili garlic sauce for many different dishes as a dipping sauce or condiment. I usually use it for Singapore chicken rice, hot pot dipping sauce, or Fried chicken dipping sauce.

I agree with everyone above, we put it on everything! One of my favorite uses is mixing it into an 8 oz of softened cream cheese and serving it as a spread/dip with crackers. Easiest dip ever.

I make a baste/sauce for ribs, chicken drumsticks or thighs that is basically part ketchup, part BBQ sauce, some mustard, soy sauce, and a variety of condiments in the fridge to adjust the flavor to my whims that day. Try your version of it and mix in the chili garlic sauce. Coat meat in the sauce and braise on the stove or bake until done. The garlic flavor will mellow out, but I absolutely can't see how it would not be delicious.

clean one pound of Brussels Sprouts, and cut the big ones in half or thirds (you're trying to make them all about the same size).
bring a few quarts of water to a rolling boil, then dunk the sprouts in for 3-4 minutes, then scoop them into a colander and rinse them under cold water (or dunk them in an ice bath, if you are so inclined). let them drip dry for a little while, giving them a shake now and again, to remove more water.
Slice a couple medium shallots very thinly while you wait.
Saute the shallots over high heat, using clarified butter. Once they start to caramelize, add the sprouts, and don't be afraid to let things get browned.
Add a spoonful or so of the chili garlic sauce, and little more butter.
Plate everything, pouring the pan sauce over the goodness, and you can hit it with a little lime juice, if you want.

have lots of forks ready, because this will stop conversations while it lasts.

I mix some in to the sauce for my sesame noodles to give it heat.

I also use it in place of the regular chili paste in this salmon recipe:
http://www.foodnetwork.com/recipes/ina-garten/elis-asian-salmon-recipe/index.html

Seriously, try putting it in everything. I made a what-do-I-have-in-my-fridge tuna salad with it once and never looked back: a little mayo, mustard (I had chipotle mustard), dried dill, fresh/frozen cilantro, and lime/lemon squeeze. It was the best tuna melt ever.

Well, this is absolutely Chinese style sauce, we use that in both cooking and dressing to add spicy flavor.

Put it on and in everything! Top your eggs, drop in your soups or chilis, make "asian" flavored ground taco meat and eat in lettuce wraps. Use this chili garlic sauce and fish sauce to season the meat. Delish!

Glad someone else point this out. This is Chinese chili sauce, has nothing to do with Thai.
Thai version is sweeter. This stuff can get pretty spicy.
Put it in soup noodle to jazz it up. Divine!