Boil palm sugar, lime juice, and fish sauce in a saucepan until the sugar dissolves.
Add ginger, lime leaves, lemongrass, garlic, and chilli to the pan and return to a boil.
Cool the dressing mixture and strain it through a sieve.
Mix the panko breadcrumbs, chilli flakes, salt, pepper, and star anise in a bowl.
Heat vegetable oil in a deep saucepan to 170°C.
Coat chicken strips in the breadcrumb mix and deep-fry for 4 minutes until golden.
Drain the fried chicken on kitchen paper.
Combine the mooli, carrot, pak choi, spring onions, and noodles in a bowl.
Toss the salad with the dressing and top with chicken and fresh coriander.