Soak the rice noodles (pad thai) in a bowl of very warm (110F) water until they're pilable but still rather firm, about 30 minutes. Drain in a colander - 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, 30-60 seconds. Drain in a colander and run under cold water to stop the cooking.
Ounce the noodles are drainedm, heat the oil in 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 minutes.
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 minutes.
Add the blanched green beans and noodles and stir-fry until the noodles are tender, about 1 minute. If they're too firm, add 1 tablespoon of broth or water and stir-fry until the liquid is absorbed and the noodles are tender, about 1 minute.
Transfer to a platter or plates and garnish with the basil and mint.
Serve immediately with lime wedges on the side.