Cook rice sticks according to package directions, omitting salt and fat. Drain and rinse with cold water, and drain well. Place cooked noodles in a large bowl.
Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat, and rub with 1 tablespoon ginger, 1/4 teaspoon salt, and garlic. Heat oil in a large nonstick skillet over medium-high heat. Add pork; sauté for 7 minutes on each side or until done. Cool slightly. Coarsely chop pork; add to noodles in bowl.
Combine the coconut milk, juice, and sugar in a small saucepan, and bring to a boil. Reduce heat, and simmer until reduced to 1 1/2 cups (about 10 minutes). Stir in 1 tablespoon ginger and 3/4 teaspoon salt. Remove from heat; cool.
Add the coconut dressing, jalapeño, mint, and peanuts to noodles; toss well to combine. Chill until ready to serve.
Note: To keep the peanuts fresh, toss them with the salad just before serving. Seed the jalapeño for a milder salad.