Thai-Style Chicken Salad

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• 500 g

  rice vermicelli noodles
• spray oil for cooking
• 500 g

  chicken breast fillets, cut into thin strips
• 2

  small mangoes, peeled and sliced
• 1 punnet

  cherry tomatoes, quartered
• 4

  green onions (shallots), sliced diagonally
• 1 none

  Lebanese cucumber, halved lengthways and sliced
• 2 tbsp

  lime or lemon juice
• 2 tbsp

  MAGGI Fish Sauce 300mL
• 1 tbsp

  soy sauce
• 2 tbsp

  MAGGI Sweet Chilli Sauce
• 0.3 cup

  coriander leaves
• 2 tbsp

  peanuts, crushed