Place the chicken in a deep pan, cover with water and bring to a boil. Reduce heat and simmer for 10-15 minutes, or until cooked through. Let cool and then shred with two forks.
Rehydrate the noodles according to the package directions, drain well. Set aside.
For the sauce, place all the ingredients in mixing bowl and whisk together until smooth and well combined.
To assemble toss half of the dressing with the vermicelli noodles. Mix in the rest of your salad ingredients, top with the rest of your dressing, garnish with peanuts, coriander and mint sprigs.