Chicken Satay Drumsticks with Noodles

1 cup honey roast peanuts
1 clove garlic
1 tsp crushed ginger
2 tbsp soy sauce
2 tbsp sweet chilli sauce
¼ cup warm water
10 chicken drumsticks
1 pkt vermicelli noodles
¼ cucumber, cut in thin strips
1 carrot, cut in thin strips
½ orange capsicum, sliced in strips
½ yellow capsicum, sliced in strips
1 small red onion, thin sliced
1 tsp black or toasted sesame seeds
1 small bunch coriander or mint, rough chopped
3 tbsp rice bran oil
2 tbsp lime juice
Pinch sugar
SIDS SALT & PEPPER to season
Crispy noodles or chopped peanuts, to serve
1 tsp SIDS CRAZY SALT

In the food processor, combine the peanuts, garlic and ginger, then pulse until the nuts are fine. Add the soy sauce, SIDS CRAZY SALT, sweet chilli and water. Blend together until finely chopped and saucy. Place the chicken drumsticks in a large bag or container and marinate in the satay for 1 hour.
Preheat the oven to 170°C.
Arrange the drumsticks in a lined shallow dish and roast for 35-40 minutes until golden and the juices run clear when pierced in the thickest part.
For the noodle salad, place noodles in a large bowl and cover with boiling water. Leave to soften for 5 minutes, then drain. Combine the noodles with the cucumber, carrot, capsicums, red onion, sesame seeds and herbs then toss together.
For the dressing: mix the oil, lime juice, sugar and SIDS SALT & PEPPER in a small jar and shake well. Toss through the salad.
Serve the chicken drumsticks with the noodle salad, extra peanuts and crispy noodles.