Put the chicken in a bowl, add the soy sauce, lime zest and cornflour and mix together well. Cover and leave to marinate for five minutes. If you are using tofu, do the same step.
Bring a large pan of water to the boil, add the noodles and cook for two minutes. Once cooked, drain with a colander and rinse under running water until cold. Drain again and drizzle with two tablespoons of the vegetable oil, coating them well before setting aside.
Heat a large frying pan over a high heat until hot, add the remaining oil and fry the onion, broccoli stalk and carrot for one minute. Stir in the peanut butter, chilli sauce and coconut milk. Bring the pan to the boil, then turn down the heat to a simmer. Add the marinated chicken or tofu and poach for five minutes. Throw in the mangetout, peas and broccoli florets and simmer for another two minutes.
Return to the boil, stir in the lime juice and cooked noodles and heat until they are piping hot. Serve with the crushed peanuts on top.