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Grilled Thai Steak Noodle Bowl

Grilled Thai Steak Noodle Bowl

Serve this room-temperature, easy-to-assemble supper throughout the summer.

Serves: 4 Save

Ingredients (19)


  • 3 T Fish Sauce
  • 3 T Fresh Lime Juice
  • or 3 T Bottled Lime Juice
  • 2 T Sugar
  • 1 Garlic Clove
  • 1 Shallot
  • 2 tsp Chopped Fresh Ginger
  • 1 Ribeye Steak, 10–12oz
  • or 1 Strip Steak, 10–12oz
  • or 1 Top Sirloin Steak, 10-12oz
  • 6 oz Rice Vermicelli

For Serving

  • 4 Green Leaf Lettuce Leaves
  • or 4 Red Lettuce Leaves
  • 1 Carrot
  • 1 Cucumber
  • ½ cup Cilantro Leaves
  • ½ cup Fresh Mint
  • 4 T Sriracha (optional)
  • or 4 T Hot Sauce
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  1. To make dressing, combine fish sauce, lime juice, water, sugar, garlic, shallot and ginger in a small bowl and stir until sugar dissolves. Put steak in a shallow bowl, pour in 1/4 cup of dressing and marinate 15 to 20 minutes.
  2. Cook noodles according to package directions.
  3. Preheat grill for high heat. Lift steak from marinade, pat dry and grill for 4 to 5 minutes per side for medium-rare. Let rest for 10 minutes before slicing it into very thin strips.
  4. To serve, tear lettuce into the bottom of 4 bowls. Add noodles and add carrots, cucumber, cilantro and mint. Top with steak and dressing. Add a splash of sriricha, if using.