- 2
Ingredients
- 4 oz. wide (pad thai) rice noodles
- 4 oz. green beans, cut on the diagonal into 1/4-inch-thick slices (to yield 1 cup)
- 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 chile
- 2 oz. white or cremini mushrooms, thinly sliced (to yield 1 cup)
- 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
Preparation
Step 1
You don’t need to stock up on exotic ingredients to make this fresh and vibrant stir-fry for two―and you don’t even need a wok. A skillet or stir-fry pan does the trick.
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.