Submerge wide (pad thai) rice noodles in a bowl of very warm (110 degrees 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 minutes. 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 minutes. Add the blanched green beans and noodles and stir-fry until the noodles are tender, about 1 minute. If they're too firm, add 1 tablespoon of broth or water and stir-fry until the liquid is absorbed and the noodles are tender, about 1 minute. Transfer to a platter or plates, and garnish with the basil and mint. Serve immediately, with lime wedges on the side.