Method

1. To poach the chicken, place the chicken breast in a large saucepan and cover with water. Bring to the boil, then reduce to a simmer. Cover and gently simmer over a very low heat for 10 minutes. Remove from the heat and leave the chicken in the poaching liquid for 10 minutes. Remove the chicken from the saucepan and shred using two forks. Cover the shredded chicken and refrigerate until needed.
2. Meanwhile, place the rice vermicelli noodles in a large heatproof bowl and cover with boiling water. Set aside until tender (approx. 5 minutes), then drain and rinse under cold water and drain again.
3. To make the dressing, combine the lime juice, sesame oil, fish sauce, crushed garlic and finely grated ginger in a small bowl.
4. To make the salad, combine the drained rice vermicelli noodles, shredded poached chicken, julienned carrot, julienned cucumber, finely sliced red capsicum, finely shredded Chinese cabbage, finely sliced spring onions, bean sprouts, finely sliced red chilli, coriander leaves and mint leaves in a large bowl. Toss well to combine all ingredients.
5. Add the dressing to the prepared salad and toss to combine.
6. To serve, divide the chicken noodle salad among six plates and top each with the chopped unsalted peanuts.