Pierce the bag of noodles, then cook in the microwave on high for 2 minutes. Let cool slightly.
Meanwhile, heat a frying pan and add the peanuts. Toast for 1-2 minutes, shaking the pan. Set aside.
Make the dressing: juice the limes and put in a small bowl with the fish sauce and the sugar. Whisk together until the sugar dissolves.
Put the chicken, cooled noodles, chilli, coriander, salad, red onion and carrot in a large bowl. Drizzle over the dressing and toss together. Scatter with the toasted peanuts to serve.