1. Bash chicken with a meat mallet until thin.
2. Combine stock and water in large saucepan and bring to the boil.
3. Reduce heat and add chicken, simmer for 5 minutes until cooked through. Remove chicken from pan and allow to cool. Once cooled shred chicken coarsely.
4. Place noodles in a bowl of boiling water for 4 minutes, drain and refresh with cold water.
5. Meanwhile, place peanut butter, water, sweet chilli sauce, sesame and peanut oil in small saucepan and heat over a low heat, stir until it becomes thin enough to pour. (Add a little extra water if sauce is too thick).
6. Combine carrot, green onions and cucumber in a large bowl with the rice wine vinegar, toss to coat.
7.To serve place noodles onto a large serving platter, top with vegetables, then shredded chicken, drizzle with peanut sauce, sprinkle with sesame seeds and coriander and a squeeze of lime.
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Australian Women’s Weekly 
