Sweet chilli chicken, peanut and noodle salad

Method

1. Put the rice noodles in a large bowl and cover generously with boiling water, then leave for 15 minutes until tender, stirring occasionally to separate the noodles (or cook according to pack instructions). Drain and rinse under cold running water.
2. Meanwhile, in a wok or frying pan, heat the groundnut oil until very hot, then fry the sugar snap peas for 2 minutes. Remove and set aside.
3. Season the chicken, add to the wok or pan and fry for 3 minutes until golden, draining off any fat. Add the sweet chilli sauce and continue to fry until the chicken is cooked and the sauce is thickened and sticky.
4. In a large bowl, whisk the toasted sesame oil, soy sauce, juice from 1½ of the limes, the fish sauce, garlic and chilli to make a dressing. Add the noodles to the bowl with the sugar snaps, spring onions, cucumber, peanuts and herbs, then toss to coat. Add to the wok or pan and stir through the sticky chicken. Set aside a third for lunch the next day and serve the rest on a platter with the remaining ½ lime cut into wedges.