Put all the veggies in a ball jar and top with the liquids. Fill with a little water if needed to cover the veggies. Allow to rest for at least 2 hours before using.

Mix the cucumbers in a bowl with all the other ingredients. Toss to combine. Cover and store until ready to use.

Mix all the sauce ingredients in a jar and set aside until ready to use.

Slice the chicken in half the wide way so you end up with two thinner pieces of chicken.

Place parchment paper on a work surface and add one of the chicken slices. Top with more parchment and use a mallet or other kitchen tool to pound the chicken thinner and wider.

Put the chicken in a bowl and add lemongrass paste, fish sauce, sugar, soy sauce, chili paste, and rice vinegar. Cover and allow to marinate in the fridge for 1 hour.

Preheat a frying pan to medium high heat and add some oil to the pan so it is about ½ inch deep.

Put the flour in one bowl, eggs in another, and panko in a third. Add a few spoonfuls of the marinade from the chicken into the eggs. Whisk the eggs to combine.

Dip the chicken into the flour, then into the eggs, and then into the breadcrumbs to coat.

Fry the chicken in the pan to brown on both sides, about 5 minutes per side. Transfer to a rack to cool.

Add the cooked rice noodles to a bowl. Top with cucumbers and pickled veggies. Slice the chicken and add sliced chicken pieces to the bowl. Top with mint, peanuts, and sauce.