1.Boil a kettle of water and leave it to cool for 10 minutes. Break noodles apart and put them in a bowl. Pour on plenty of boiled water to cover noodles generously. Soften noodles for about 10 minutes or until just tender but still a little resilient. Drain, rinse under running cold water and drain again. Transfer noodles to a large bowl and, if unmanageably long, snip with scissors.
2.Fry garlic in a smidgen of oil in a small pan over a gentle heat until pale golden; take care not to let it burn. Transfer to a plate.
3.To make the dressing, mix fish sauce, 1 tablespoon oil, sugar and lime juice together.
4.Add carrots, beansprouts, spring onions, cherry tomatoes, most of the coriander and 1 chopped chilli to noodles. Toss well. Add chicken then pour on dressing and toss gently.
5.Slice second chilli. Dish noodle salad into bowls and top with sliced chilli, crushed peanuts, fried garlic and remaining coriander.