Time: 30 minutes. Chinese long beans (or regular green beans) and plenty of fresh herbs turn this Thai-inspired dish into a whole meal.
8 ounces Thai flat rice noodles
1 1/2 tablespoons vegetable oil
2 tablespoons minced garlic
8 ounces yard-long beans (Chinese long beans) or regular green beans, cut into 2-in. pieces
2 boned, skinned chicken breast halves (1 lb. total), sliced 1/2 in. thick
1/4 cup Thai or Vietnamese fish sauce (nuoc mam or nam pla)
1/4 cup reduced-sodium chicken broth
2 tablespoons sugar
2 tablespoons minced fresh ginger
3 tablespoons fresh lime juice
1/2 cup chopped fresh basil leaves, divided
1/2 cup chopped fresh mint leaves, divided
1/2 cup chopped green onions, divided
How to Make It
In a large pot, cook noodles in boiling water until tender, about 4 minutes. Drain noodles and transfer to a large serving bowl.
Heat oil in a large wok or frying pan over high heat. Add garlic, long beans, and chicken. Cook until chicken is slightly browned, stirring often, about 4 minutes.
Add fish sauce, broth, sugar, ginger, lime juice, and 1/4 cup each basil, mint, and green onions, stirring to combine. Bring mixture to a boil and pour over noodles. Sprinkle with remaining basil, mint, and green onions.
I expected more from this dish. Perhaps upping the ginger and garlic portions would improve on it. I also didn't cook in a wok, which certainly detracted from its crispness. All in all sadly, the flavors just didn't pop for me.