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.

Add dry noodles to a large heat-proof bowl. Cover with boiling water. Let sit for 2-3 minutes until noodles become opaque and soft. Use your hands to pick the noodles apart. Drain and rinse with cold water. Set aside.

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

Heat oil in a large 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 sliced tofu 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 tofu is warmed through and has absorbed the flavor. Transfer tofu and remaining lemongrass/garlic/ginger to a large plate and cover with foil to keep warm.

In the same skillet used to cook the tofu, 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. Transfer to a bowl. To the still hot skillet, whisk together mirin, tamari, and brown sugar. Cook until slightly thickened then add mushrooms. Stir well to coat.

To a serving bowl, add vermicelli noodles. Top with fresh lettuce and cucumber, lemongrass tofu, soy-glazed mushrooms, and pickled carrots. Drizzle over dressing and garnish with Thai basil, mint, and chopped peanuts. Enjoy!