Recipe modified, original recipe form Fine Cooking Magazine.
This stir-fry is nice and fresh and it doesn't have any heavy sauces that can be overpowering at times. Don't worry though, there is still a ton of flavour in this dish and the perfect amount of spice.
What you'll need
4 oz Wide rice noodles (pad thai)
4 oz Green beans, cut into 1/4 inch slices (to yield 1 cup)
1 tbsp Vegetable oil
1 tbsp Minced garlic
4 Chicken thighs, boneless, skinless and cut into 1/4 inch slices
2 tbsp Fish sauce
1 tbsp Minced fresh ginger
1 tbsp Sugar
1 Red or green serrano chile, seeded and minced
2 oz Cremini mushrooms, thinly sliced (to yield 1 cup)
1 tbsp Chicken broth or water
A small handful of fresh cilantro (or fresh basil), roughly chopped
1 Lime cut into wedges for serving
1. Soak or cook the rice noodles according to package directions. Drain.
2. Meanwhile, bring a pot of well-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. Heat oil in a large skillet or stir-fry pan over high heat until very hot. Add the garlic, stir and immediately add the chicken. Season with 1/2 tsp salt and stir-fry until the chicken is partially cooked, 1-2 minutes.
4. Add the fish sauce, ginger, sugar, and chile and stir to combine. Add the mushrooms and stir-fry until they're limp, 1-2 minutes.
5. Add the blanched green beans and noodles and stir-fry until the noodles are tender, about 1 minute. If they are too firm, add 1 tbsp broth or water and stir-fry until the liquid is absorbed and the noodles are tender, about 1 minute.
6. Transfer to a platter or plates, and garnish with the cilantro or basil. Serve immediately with lime wedges on the side.