I like to use it in a Pad Thai recipe that I use. But I've also used it for Vegetable Stir Fry. Try making a stir fry with rice and veggies, soy sauce, a tablespoon or two of peanut butter, some ground ginger, and a tablespoon or two of this sauce. It'll add a great element to your meal. Also, if I want to make an Asian dish that calls for noodles that I don't have, I use whole wheat angel hair pasta noodles.
I ended up scaling the recipe down to 9 servings (I'd saved the jar from my purchased sauce and wanted it to fit in the same jar), and per other reviewers, I made a few other changes.
I doubled the cornstarch, left out two tablespoons of sugar, used 1/4 tsp dried crushed red peppers (the kind people usually sprinkle on their pizza), used a heaping 1/4 tsp dried ground ginger as I didn't have fresh, and reserved two tablespoons of water to allow the cornstarch to dissolve while the sauce was simmering for five minutes. This helped prevent clumping.
Also, the directions only say to stir in the cornstarch. This isn't very clear! You need to keep the pan over heat and stir quickly with a whisk as you drizzle the cornstarch/water mixture in. Continue whisking until the sauce thickens to a pre-set pudding consistency. THEN remove from heat and allow to cool, then store in the refrigerator.
All of these changes made for an awesome sauce! Someday I'll make it as the recipe calls for, which is my general rule. Ha!
Have you used Sweet Chili Thai Sauce? What dishes do you use it in?