To make the sauce whisk together the oil, chilli paste to fit your heat threshold, peanut butter, soy, vinegar, sugar and water and season with salt and pepper to taste. The sauce should be able to dribble off a spoon. If it’s too thick, add a tablespoon of water at a time, whisking until you reach the desired sauce-like consistency.
On a large platter, begin to assemble your salad, starting with the lettuce, cabbage and bean sprouts. Add the carrot, cucumber and perilla lettuce, followed by the shredded chicken, mint, and coriander. Top with the spring onion and eggs that have been cut into quarters.
Drizzle the sauce generously over the salad and finish with a sprinkling of salt and pepper and a smattering of peanuts. Consume immediately.
If you are taking this salad to work or on a picnic, keep the vegetables fresh and separate from the sauce, dressing the salad only just before serving.