Thai Ginger Chicken Salad
['2 Thai chiles, sliced', '1/2 cup fresh lime juice', '1/2 cup gluten-free fish sauce (such as Thai Kitchen brand)', '1/4 cup sugar', '2 teaspoons plus 1 tablespoon chopped peeled fresh ginger', '1/2 garlic clove, chopped', '12 ounces rice stick noodles (maifun)', '2 tablespoons (or more) vegetable oil', '1 pound skinless, boneless chicken breasts, cut into 1/2" cubes', '2 tablespoons finely chopped shallot', '1 tablespoon chopped fresh lemongrass from peeled bottom 4" of stalk', '2 cups (loosely packed) cilantro, coarsely chopped, divided', '1 cup (loosely packed) mint leaves, coarsely chopped, divided', '1 cup (loosely packed) basil leaves, coarsely chopped, divided', 'Large butter lettuce leaves', 'Ingredient info: Look for fish sauce', 'rice stick noodles', 'and lemongrass at better supermarkets and at Asian markets.']
Whisk first 4 ingredients, 2 teaspoons ginger, and garlic in a small bowl until sugar dissolves. Set dressing aside.
Cook noodles in a large pot of boiling salted water until tender but still firm to the bite, 2-4 minutes. Drain; put in a large bowl.
Meanwhile, heat 2 tablespoons oil in a large skillet. Add chicken; stir 1 minute. Add 1 tablespoons ginger, shallot, and lemongrass. Stir until chicken is cooked through, 3-4 minutes. Add to noodles. Add half of all herbs and half of dressing; toss to coat.
Line bowls with lettuce leaves. Divide noodle mixture among bowls. Top with remaining herbs and dressing.
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