ground beef, onion, garlic, sweet red pepper, and sweet green pepper. Cook, stirring to break up meat, for 5 minutes or until meat is no longer pink and vegetables are softened.
Meanwhile, bring large pot of water to a boil. Remove from heat. Add and soak for 10 minutes rice vermicelli noodles. Add fresh ginger and dried mint to meat in skillet and cook for 1 minute. Add light coconut milk, reduced-sodium soy sauce, hot-pepper sauce, sugar, salt, snow peas and baby corn and heat through, 2 to 3 minutes.
Stir cornstarch and water in small bowl and add to beef mixture. Cook, stirring until thickened. Stir in fresh lime juice. Remove from heat and keep warm. Drain rice noodles well and divide among plates. Spoon meat mixture over noodles. Garnish with fresh mint.