Prepare noodles according to packet instructions. Drain and cool.
Place veal in a large bowl or snap-lock bag, add oil and toss to coat. Heat a char-grill pan over high heat. Cook veal, in batches, for 1-2 minutes or until browned. Set aside on a plate covered loosely with foil.
Combine noodles, tomatoes, cabbage, onion and Thai basil in a large bowl.
Place vinegar, lime juice, sugar, fish sauce, tamarind puree and chilli in a small bowl. Stir until sugar dissolves. Add half the dressing to salad and toss to coat.
Top salad with veal, drizzle with remaining dressing and serve with lime wedges
When stir-frying the meat wait at least 30 seconds before tossing or stir-frying. This gives the meat a chance to brown, giving it good colour and flavour. The second side will take a little less time to cook. - Once you return the meat to the wok, take care that it does not boil in the liquid or it will toughen. Stir-fry only to combine and warm through.
Add some coriander or mint leaves to the salad for extra flavour.