Season chicken with salt. Grill chicken or cook in pan, about 5 minutes on each side or until chicken reaches an internal temperature of 165°. Cut into 1 inch strips and set aside.
In skillet over medium high heat, stir coconut oil with one teaspoon salt and ginger, turmeric and garlic. Stir until fragrant and slightly softened, about 3-5 minutes.
Place cooked ginger, turmeric and garlic into a high speed blender with coconut milk. Blend for about 3 minutes or until very smooth. Set aside.
Boil noodles until just under cooked, about 1-2 minutes less than package recommendations. Rinse with cool water and set aside.
Strain coconut mixture through fine mesh sieve into high sided skillet. Add fish sauce, sambal oelek, lime juice and remaining salt. Taste and add additional salt if needed.
Add noodle to skillet and finish cooking.
Place noodles onto serving plate or bowl. Top with chicken and garnish with cilantro leaves, bean sprouts and additional sambal oelek and lime wedges if desired.