I used this as a dipping sauce, and it was really good. But I think your ideas of using it on meat (or Asian noodles) are good ones. I also like how you mention adjusting the amounts to your taste - I did just that, using less fish sauce and more lime. In addition, I used sweet chili sauce for the chillies and sugar, since I was making this on the fly and did not have the chillies in house. I used half the garlic, and it was still really garlicky, but in a good way, it gives it a nice bite that blends well with the spiciness. You're right, an all around winner and very versatile.