Add julienned carrots to a large sterilized jar (with a lid).

In a medium sauce pan, whisk together the vinegars, water, sugar, and salt. Bring to a simmer and cook until sugar has dissolved, about 2-3 minutes. Remove from heat and pour vinegar mixture over the carrots. Let carrots sit at room temp for 30 minutes before storing in the fridge until assembly time.

Boil a pot of water. Cook noodles according to pkg directions. Drain and rinse with cold water. Set aside. 

Whisk together all ingredients in a small bowl. Refrigerate until ready to serve.

Heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken thighs and sear on both sides until golden brown. They do not have to be cooked through. Remove from pan and set aside. 

Heat remaining 1 tbsp oil in the same skillet over medium-high heat. Add lemongrass, ginger, garlic, and red chili flakes. Cook for 3-4 minutes, stirring frequently to prevent burning, until lemongrass looks "melted"/broken down and garlic and ginger is fragrant.

Arrange the seared chicken thighs in the skillet in a single layer. Pour over tamari. Bring to a low boil, reduce to simmer, and cook for 3-4 minutes. Until chicken is cooked through. Remove from pan, transfer to a plate, set aside. 

In the same skillet used to cook the chicken, heat 1 tbsp oil over medium-high. Add mushrooms and a pinch of kosher salt. Cook for 5-6 minutes until they’ve lost most of their moisture and browned. Add mirin, tamari, and brown sugar. Cook until mushrooms are completely coated in sauce. Set aside. 

Divide lettuce among 4 bowls. Top with noodles, cucumber, sliced lemongrass chicken, mushrooms, and pickled carrots. Drizzle over dressing and garnish with Thai basil, chopped peanuts, and sesame seeds. Enjoy!