To make the dressing, place the peanut butter, soy sauce, rice vinegar, chilli garlic sauce, brown sugar, ginger, red chilli flakes and 3 tablespoons of chicken stock together in a blender or bowl of a food processer. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken stock or water.
Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
Add the chicken, carrots, spring onions, red capsicum, celery and coriander to the bowl with the linguine. Pour the dressing over the pasta-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates and sprinkle peanuts over each serving.