I’ve literally never had it with fries. Perhaps obvious, but it’s my go to for any kind of Asian noodle or fried rice.

I put it in wraps, to meat, as a condiment on sandwiches, as a dip for toast, even on noodle salad and to some Wurst.

I prefer sambal oelek, but basically any noodle dish, any stir fry, any pilaf, some soups.

Sometimes I add mashed potato to it and then I deep fry scoops of it to put on my ice cream. Its like a Thai version of latkes.

I also mix it with whiskey, variously bourbon or maple whiskey, maybe white dog, and use it for eye drops.

Or you can put it in a food dehydrator to dry it out and make a powder of it so you can snort it.

I just main line the stuff

It tastes really good with rice cheese and hamburger.

Ideally pho.

pizza fried rice bean and potato soup chimichanga gyro

I put it on basically anything that’s fatty/greasy. I feel it helps to balance out the flavours with the right amount of acid

Pizza, any Asian food, occasionally eggs although I prefer vinegar based stuff like Tapatio generally for that… sriracha is a very versatile sauce. It’s not overly hot and just has that famous sriracha tang to it.

Lately I’ve been purchasing Firebarns brand as Huy Fung has been a bit more difficult to find around these parts and frankly some of their business practices have been questionable, with them not paying pepper suppliers and were sued and lost to that effect. Firebarns is quite good though, perhaps not quite as thick as Huy Fong, but that’s a matter of preference.

Mix with mayo, have with everything (including the obvious: sushi).

Or mix with sour cream and have with potato products.