Bring a large pan of water to the boil When it's boiling, add the noodles and simmer for 8 mins till the noodles are tender but still with a little bite.
Whilst the noodles are cooking, zest and juice the limes into a large bowl. Add the caster sugar. Finely chop the chilli, flicking out the seeds for less heat, or leaving them in for a kick. Add 1 tbsp olive oil and a large pinch of salt. Whisk together and set to one side.
Place a small frying pan on the heat for a couple of mins, then add the peanuts. Toast for 2-3 mins, shaking the pan regularly to stop them burning. Tip them into a small bowl when they are golden on most
sides. Check the noodles. If they are cooked, drain them and rinse them in cold water and set to one side.
Peel the skin from the mango. Slice the flesh away from the stone. Cut the flesh into thin strips and place in to the bowl with the dressing.
Trim and peel the carrot. Cut the carrots into thin slices. Then cut the slices into thin matchsticks. Place them into the bowl with the mango and dressing.Finely chop the coriander stalks and place into the bowl.
Add the cooled and drained noodles to the bowl and toss everything together to distribute the mango and dressing through the noodles.
Tip the peanuts onto a chopping board and chop them as finely as possible. Or whizz them for a few seconds in a food processor till finely chopped but not a powder.
Using tongs or a couple of forks, divide the mango noodle salad between a couple of plates. Scatter over the chopped peanuts and tear over the coriander leaves.