Thaw fish, if frozen. Rinse fish; pat dry. Measure thickness of fish; sprinkle with salt. Place fish in a resealable plastic bag set in a shallow dish.
For marinade, in a small bowl combine next seven ingredients (through crushed red pepper). Pour half of the marinade over fish. Seal bag; turn to coat fish. Marinate in the refrigerator 1 hour, turning bag occasionally. Cover and chill remaining marinade until ready to serve.
Drain fish, discarding marinade. Grease grill rack. Grill fish, uncovered, over medium heat 4 to 6 minutes per 1/2-inch thickness or just until fish flakes, turning once.
To serve, drizzle remaining marinade over fish and rice noodles and, if desired, sprinkle with cilantro.