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Ingredients

• 4 ounces  wide (pad thai) rice noodles
• 4 ounces  green beans, cut on the diagonal into 1/4-inch-thick slices (to yield 1 cup)
• 1 tablespoon  vegetable oil
• 1 tablespoon  minced garlic
• 1   boneless, skinless chicken breast half (6 to 7 ounces), cut in half lengthwise and then cut crosswise into 1/4-inch slices (to yield 3/4 cup)
• 1/2 teaspoon  kosher salt
• 2 tablespoons  fish sauce
• 1 tablespoon  minced fresh ginger
• 1 tablespoon  granulated sugar
• 1 teaspoon  minced red or green serrano chile
• 2 ounces  white or cremini mushrooms, thinly sliced (to yield 1 cup)
• 1 teaspoon  (or more) chicken broth or water, if needed
• 1/4 cup  roughly chopped fresh basil
• 2 tablespoons  roughly chopped fresh mint leaves
• 1   lime, cut into wedges for serving

Description

Submerge Wide (pad Thai) Rice Noodles In A Bowl Of Very Warm (110 Degrees F) Water And Soak Until They're Pliable But Still Rather Firm, About 30 Minutes. Drain In A Colander (no Need To Pat Dry).

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