Method

1. Heat the oil in a non-stick pan and when hot add the chicken breast, ginger and half the fresh chili.
2. Cook for 8–10 minutes, until the chicken is cooked through, turning once. Set aside to cool slightly.
3. Cook the noodles according to packet instructions, and when cooked, drain well.
4. Make the dressing by combining the peanut butter with water, lime juice, sweet chilli and soy sauce.
5. Chop the remainder of the fresh chilli as finely as you can and add this to your peanut sauce.  
6. When the chicken has cooled slightly, shred or slice it finely and combine with the cooked noodles and coat in the dressing.
7. Once completely cold, add the prepared vegetables, stirring to coat in the peanut dressing.
8. Before serving, scatter with the freshly chopped coriander and crushed dry roasted peanuts.