Blend ginger, garlic, soy, tamarind, lime juice, and basil into a fine puree.
Coat chicken in the puree and refrigerate for at least one hour.
Steam chicken strips in layers for 5-6 minutes until cooked through.
Remove cooked chicken and repeat with remaining pieces.
Blend dressing ingredients until well combined and set aside.
Soak noodles in boiling water for five minutes and drain.
Toss noodles with two-thirds of the dressing and infuse for 10 minutes.
Mix in spring onions, carrots, and chopped herbs.
Combine the chicken with the salad and drizzle with the remaining dressing.