Put all ingredients into a blender and puree for 1 minute. Place ostrich steaks in a bowl and pour over marinade. Cover and refrigerate for at least 1 hour.
To pan sear ostrich heat oil in a large skillet over medium high heat. Add ostrich and cook for about 2 minutes on each side. Remove from pan and place meat on a plate lined with paper towel to absorb excess oil. Allow ostrich to cool, cover and refrigerate until ready to use.
Cut off and discard string that may be binding noodle bunches together. Place noodles in a large stainless steel bowl and cover with bowling water. Using a pair of tongs, gently separate noodles. Allow noodles to sit in boiled water for 10 minutes, strain through a fine mesh sieve or colander and put aside until ready to use.
In a mixing bowl whisk together lime juice, soy sauce, palm sugar and finely diced chili. Mix dressing with noodles and add chopped mint and cilantro. Using a pair of tongs, toss noodles with dressing until nicely coated.
Boil water and place glass noodles in water to hydrate. Drain and mix with vinaigrette. Add mint and cilantro and toss.
Divide noodles among 6 bowls (you may need a pair of kitchen scissors to cut noodles as they are hard to separate). Cut ostrich into thin slices and lay them over top of noodles. Spoon excess vinaigrette over ostrich slices. Serve immediately.