Stir-Fried Noodles with Chicken, Mushrooms & Green Beans

Stir-Fried Noodles with Chicken, Mushrooms & Green Beans
Photo by Scott Phillips


  • 2 oz. white or cremini mushrooms, thinly sliced (to yield 1 cup)
  • 2 Tbs. roughly chopped fresh mint leaves
  • ½ tsp. kosher salt
  • 1 Tbs. vegetable oil
  • 4 oz. green beans, cut on the diagonal into ¼-inch-thick slices (to yield 1 cup)
  • 1 boneless, skinless chicken breast half (6 to 7 oz.), cut in half lengthwise and then cut crosswise into ¼-inch slices (to yield ¾ cup)
  • 2 Tbs. fish sauce
  • + 8 more ingredients
    • 1 lime, cut into wedges for serving
    • 1 Tbs. minced garlic
    • ¼ cup roughly chopped fresh basil
    • 1 Tbs. granulated sugar
    • 1 Tbs. minced fresh ginger
    • 4 oz. wide (pad thai) rice noodles
    • 1 tsp. minced red or green serrano chile
    • 1 tsp. (or more) chicken broth or water, if needed

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 in a colander (no need to pat dry). Meanwhile, prep the rest of the ingredients.

View full recipe at Fine Cooking


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