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Grilled Thai Steak Noodle Bowl

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“Recipe from Spry Living.”

Ingredients Nutrition

  • 14 cup fish sauce
  • 14 cup lime juice
  • 12 cup warm water
  • 3 tablespoons sugar
  • 1 garlic clove, minced
  • 1 shallot, finely chopped
  • 1 tablespoon fresh ginger, peeled and finely chopped
  • 1 rib eye steaks (about 12 ounces leave on fat for flavor) or 1 strip loin steak (about 12 ounces leave on fat for flavor) or 1 strip top sirloin steak (about 12 ounces leave on fat for flavor)
  • 1 (6 ounce) package vermicelli rice noodles
  • For Serving
  • 4 large green leaf lettuce or 4 large red leaf lettuce leaves, separated washed and dried
  • 1 large carrot, cut into matchsticks
  • 1 medium cucumber, peeled seeded and sliced into thin crescents
  • 1 bunch cilantro, stemmed
  • 1 bunch mint, stemmed
  • garlic sauce, Sriracha (optional)


  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.

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