Place the chicken pieces in a bowl with the lime zest, lime juice, honey, garlic, mint, half the coriander and half the oil. Stir well and leave to marinate for an hour, if possible.
When you're ready to cook the chicken, heat a little oil in a large frying pan or wok over a high heat, add half the chicken pieces and stir-fry for 3-4 minutes, until golden.
Remove to a plate. Add a little more oil to the pan. Stir-fry the remainder of the chicken until golden. Add the chicken back into the pan. Then add the chilli, ginger and mange-tout and stir-fry for a minute or two. Add the coconut milk, fish sauce and half the scallions. Stir well to combine and bring to the boil. Taste and season. Then fold the prepared noodles into the pan.
Divide into four bowls and sprinkle over the remaining coriander and scallions.