- 1 whole chicken, skin removed*
- 1 (8 ounce) package of thin rice noodles
- 1tablespoon peanut or canola oil, divided
- 1 large onion, chopped
- 5 garlic cloves, chopped
- 1 bag shredded carrots
- 1 bag coleslaw cabbage
- 4ounce snow peas, julienne (optional)
- 2tablespoon soy sauce, divided
- 2tablespoon fish sauce, divided, and extra as condiment
- Salt and pepper to taste
- 2 green onions, chopped, optional condiment
- 2 eggs, hard boiled and cut into ¼ wedges, optional condiment
- 1 lemon, cut into small wedges, optional condiment
- 4cup cooked white rice, preferably jasmine, optional condiment
*If you really want to cut the time to under 30 minutes, buy a cooked rotisserie chicken, removed the skin and bones and shred the dark and white meat. It is not as authentic as using boiled chicken, but frankly, I use this shortcut all the time and it tastes just as good! You can then just soak the rice noodles in a stockpot of unheated water. It’ll soften enough by the time you shred the rotisserie chicken and prep your vegetables.
This dish is all about the prep. You will want to have all your ingredients prepped and ready to use, as once you start stir-frying, it will come together fast.
This is usually served with cooked shrimp. You sauté some garlic and onion in a little oil, add in ½ pound of peeled and deveined shrimp and sauté quickly until shrimp are no longer translucent. Add the shrimp into the pancit at the same time as the chicken.
You could easily make this a vegetarian version (as an entrée or a side dish) by eliminating the chicken. It would take under 30 minute to make.
If you can find calamansi lime (check your Asian market), I suggest using it in place of lemon wedges. It is the traditional condiment used by most Filipinos.