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Stir-Fried Noodles with Chicken, Mushrooms & Green Beans

Scott Phillips

Servings: 2

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.


  • 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

Nutritional Information

  • Nutritional Sample Size based on two servings
  • Calories (kcal) : 410
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 35
  • Sodium (mg): 1910
  • Carbohydrates (g): 63
  • Fiber (g): 4
  • Protein (g): 19


  • 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.
  • 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.


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Reviews (4 reviews)

  • MDCook2 | 08/19/2018

    I loved this and it’s an easy weeknight meal. I used brown rice pad Thai noodles and only soaked for 10 minutes as per the instructions on the box. If you can find red Serrano peppers use those for color. I also like spicy foods and added some Sriracha sauce at the end as a garnish.

  • Ellen_Mayor | 08/01/2016

    Quick to prepare but bland and boring. I wont make it again.

  • Sixty5roses | 07/17/2013

    Loved the flavors! Very fresh and vibrant. And, great as leftovers. Will definitely make again!

  • butta211 | 01/23/2008

    Delicious and amazing flavors! So easy to make. My husband wanted more so I would recommend doubling, even for 2 people. Also, seemed a little on the salty side so be careful how much salt you add. I think the fish sauce already has lots of salt so add sparingly. Otherwise delicious. Can't wait to make again!

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