Heat your oven to 200°C/Fan 180°C/Gas 6. Warm a dry frying pan over a medium heat for 1 min. Tip in the peanuts. Toast and stir for 3-4 mins till nutty smelling. Tip into a bowl to cool.
Zest and juice the lime. Pour into a large bowl. Peel and thinly slice the shallots. Add these to the bowl. Add a pinch of salt and leave to pickle while you make the rest of the dish.
When the peanuts have cooled, rub off their skins using a clean tea towel. Finely chop them. Pick the leaves from the coriander and set aside for later. Finely chop the stalks. Peel and grate the ginger. Halve the chilli, flick out most of the seeds, then finely chop.
Pop the peanuts, coriander stalks, ginger and most of the chilli into a bowl. Pour in 2 tbsp of tamari, and 1 tbsp each of honey and oil. Whisk together to form a thick satay paste. Alternatively, bung it all in a food processor and blitz to make a rough paste. Taste and season with salt and pepper.
Scrape the satay paste into a bowl. Tip in the diced chicken leg. Toss to coat well. Thread onto skewers. Place on a foil-lined baking tray. Slide into the oven and cook for 15 mins, turning regularly till cooked through and golden brown.
Meanwhile, bring a pan of water to a rolling boil. Drop in the pad Thai noodles and cook for 3 mins till tender. Drain and rinse under cold water. Shake dry. Tip into the bowl with the pickling shallots. Add 2 tsp oil and toss together.
Using a vegetable peeler, peel long ribbons off the cucumber. Turn and peel down to the seeded core. Finely chop the seeded core. Add to the bowl with the noodles. Tip in the broccoli sprouts.
Toss the noodle salad together. Serve with the satay kebabs. Scatter over the coriander leaves and remaining chilli to garnish. Drizzle over the remaining tamari to taste.