COMBINE the lime juice, peanut butter, fish sauce, soy sauce and brown sugar and mix well. Set aside

HEAT the oil in a wok then stir fry the garlic, chilli, ginger and coriander stalks and roots for 20-30 seconds or until fragrant.

ADD the chicken and cook, breaking into small pieces, for 4-5 minutes or until cooked through. Stir through 1/3 of the lime juice mixture then remove from wok, set aside and keep warm

HEAT the extra oil in the wok and stir fry the onion, capsicum and corn for 2-3 minutes. Add the noodles, remaining lime juice mixture, coriander and mint leaves and toss to combine. Serve immediately topped with chicken mixture