Cook the noodles according to pack instructions, then refresh under cold water and tip into a large bowl.
Halve the cucumber lengthways, scoop out the seeds with a teaspoon and cut into thin ribbons using a peeler. Blanch the beansprouts for at least 15 seconds in boiling water and allow to cool. Add the ribbons to the noodles and then add the chicken, carrot, mint and beansprouts and mix.
For the dressing, mix all the ingredients together and then pour over the salad and toss. To serve, tip onto a serving platter and top with the peanuts, extra mint and chilli.
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