Yellow Curry Noodle Bowl with Crispy Chicken and Pickled Vegetables

**Prepare the Pickled Vegetables:** In a small bowl, combine rice vinegar, sugar, and salt. Stir until sugar and salt are dissolved. Add julienned carrots and cucumbers. Toss to coat and let sit for at least 15 minutes, or longer in the refrigerator. The longer they sit, the more flavorful they become.

**Cook the Noodles:** Cook rice noodles according to package directions. Drain and set aside.

**Prepare the Crispy Chicken:** In a shallow dish, combine flour, cornstarch, salt, pepper, and garlic powder. In another shallow dish, lightly beat the egg. Dredge each piece of chicken in the flour mixture, then dip in the egg, and then dredge again in the flour mixture, ensuring it is fully coated. This double dredging will give a crispier crust.

**Fry the Chicken:** Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully add the chicken pieces to the hot oil, working in batches to avoid overcrowding the pan. Fry for 4-5 minutes per side, or until golden brown and cooked through.

**Drain the Chicken:** Remove the fried chicken from the oil and place on a wire rack lined with paper towels to drain excess oil.

**Make the Yellow Curry Sauce:** In a medium saucepan, heat a tablespoon of vegetable oil over medium heat. Add the yellow curry paste and cook, stirring constantly, for 1 minute until fragrant. Pour in the coconut milk and chicken broth. Bring to a simmer, then reduce heat and stir in brown sugar, fish sauce (if using), and lime juice. Simmer for 5 minutes to allow the flavors to meld. Taste and adjust seasonings as needed.

**Assemble the Bowls:** Divide the cooked rice noodles among four bowls. Top with crispy fried chicken, pickled carrots and cucumbers, and drizzle generously with the yellow curry sauce.

**Garnish and Serve:** Garnish with fresh cilantro and serve with lime wedges.