cook noodles following directions on pack; drain, rinse thoroughly with cold water and drain well.
heat a nonstick frying pan over medium-high heat; spray with oil; add chicken, cook for 5 minutes or until browned and cooked through.
place noodles, mango, tomato, green onions, cucumber and chicken in a bowl.
in a small bowl or jug, mix lime juice, MAGGI authentic thai fish sauce, soy sauce and MAGGI sweet chilli sauce. pour over noodle salad and toss well to combine.
divide among serving plates, and sprinkle with coriander and peanuts.
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