Stir-Fried Noodles with Chicken, Mushrooms & Green Beans
4 oz. wide (pad thai) rice noodles
1 cup green beans, cut on the diagonal into 1/4-inch-thick slices
1 Tbs. vegetable oil
1 Tbs. minced garlic
1 boneless, skinless chicken breast half (6 to 7 oz.), cut in half lengthwise and then cut crosswise into 1/4-inch slices (to yield 3/4 cup)
1/2 tsp. kosher salt
2 Tbs. fish sauce
1 Tbs. minced fresh ginger
1 Tbs. granulated sugar
1 tsp. minced red or green serrano chili
1 cup mushrooms, thinly sliced
1 tsp. (or more) chicken broth or water, if needed
1/4 cup roughly chopped fresh basil
2 Tbs. roughly chopped fresh mint leaves
1 lime, cut into wedges for serving
Submerge wide (pad thai) rice noodles in a bowl of very warm (110°F) water and soak until they’re pliable but still rather firm, about 30 minutes. Drain (no need to pat dry).
Meanwhile, prep the rest of the ingredients.
Bring a small pot of salted water to a boil. Add the green beans and blanch until crisp-tender, 30 to 60 seconds. Drain in a colander and run under cold water to stop the cooking.
Once the noodles are drained, heat the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot. Add the garlic, stir, and immediately add the chicken. Season with the salt and stir-fry until the chicken is partially cooked, 1 to 2 min. Add the fish sauce, ginger, sugar, and chile and stir to combine. Add the mushrooms and stir-fry until they’re limp, 1 to 2 min. Add the blanched green beans and noodles and stir-fry until the noodles are tender, about 1 min. If they’re too firm, add 1 Tbs. of broth or water and stir-fry until the liquid is absorbed and the noodles are tender, about 1 min. Transfer to a platter or plates, and garnish with the basil and mint. Serve immediately, with lime wedges on the side.