To make the dressing: in a jar combine the ginger, garlic, chilli, olive oil, fish sauce, soy sauce, sesame oil, brown sugar and lime, shake well.
Cut two diagonal splits in the chicken breasts. Place in a dish, add a third of the dressing and mix well. Leave for at least 30 minutes.
Preheat a barbecue or frying pan to medium heat. Cook the chicken for 4 minutes each side or until cooked through.
In a large bowl, place the noodles. Add the remaining dressing and mix well. Add the carrot, cucumber, edamame, spring onion, herbs and snow peas. Season with salt and pepper.
Slice the chicken breasts while warm.
Serve the salad in bowls or on one large platter. Top with chicken slices, sprinkle over peanuts, a little extra chilli and fresh herbs.