Use a potato peeler to shred the carrots and courgette into fine slices. Toss together the sliced vegetables with the cabbage, pepper, spring onions and coriander.
Cook the noodles in boiling water according to the instructions on the packet, drain and leave to cool.
Make the dressing by whisking together the chilli, fish sauce, lime rind and juice and sugar in a small bowl.
Mix the noodles with the vegetables. Toss the dressing through the salad and serve.