Stir-Fried Noodles With Chicken, Mushrooms & Green Beans

This is from the Feb/March 2006 Fine Cooking. I am posting it so that I don't lose it!

• Ready In: 40 mins
• Serves: 2

Ingredients

• 4  ounces  wide rice noodles (pad thai)
• 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  skinless chicken breast half (6-7 ounces)
• 1⁄2 teaspoon kosher salt
• 2  tablespoons fish sauce
• 1  tablespoon  minced fresh ginger
• 1  tablespoon sugar
• 1  teaspoon serrano chili, minced (red or green)
• 2  ounces mushrooms, thinly sliced (white or cremini)
• 1 -2  tablespoon chicken broth or 1 -2  tablespoon water, if needed
• 1⁄4 cup  roughly chopped fresh basil
• 1  tablespoon  roughly chopped fresh mint leaves
• 1  lime, cut into wedges for serving

Directions

1. 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.
2. 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.
3. 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.
4. Add the fish sauce, ginger, sugar and chile and stir to combine.
5. Add the mushrooms and stir-fry until they're limp, 1 to 2 minutes.
6. 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.
7. Transfer to a platter or plates and garnish with the basil and mint.
8. Serve immediately with lime wedges on the side.