- 2 lb chicken thighs or breast, cut into small pieces
- ½ lb shrimp, tails removed and deveined
- oil for sauteing (I use coconut or avocado oil)
- 1 cup diced onion (use frozen for simpler prep)
- 1–2 Tbsp minced garlic
- 3–4 shredded carrots
- 1 medium green cabbage, shredded
- 1 pkg (14-16 oz) rice noodles
- ¼ cup (or more) coconut aminos or soy sauce to your preference
- 1 –2 cups chicken broth
- 2 Tbsp fish sauce (can omit and use additional salt)
- 2 tsp sea salt
- black pepper to taste
- lemon juice
- Break or cut the rice noodles in half and soak in cold water in a large pan while you are working.
- Heat the oil over medium heat and add the chicken and minced onions. Saute for 5-8 minutes or until the meat is cooked. Add 1 tablespoon minced garlic (or more if you love garlic) and cook for another minute. Remove the chicken mixture from the heat and set aside in a separate bowl.
- Add a little more oil to your pan along with the chopped cabbage and carrots. Cook until the veggies are tender.
- If you have pre-cooked shrimp, you can simply add them to the veggies and cook for a couple minutes until heated. If your shrimp is not pre-cooked, remove the veggie mixture from the pan to the chicken and cook the shrimp by itself until pink.
- Now drain the rice noodles and add to the shrimp in the pan, along with the cabbage and chicken.
- Add the coconut aminos or soy sauce (you can add more if you prefer. I typically use ½ cup coconut aminos, but you may prefer less), 1 cup of chicken broth, and fish sauce. Mix together. It will hard to stir because the whole mixture is very dense.
- You may add up to 1 more cup of chicken broth if the pancit seems dry. I have found that this varies depending on the rice noodles and how much vegetable is in your Pancit. I try to make sure there is some liquid in the bottom of the pan as the rice noodles will soak it up.
- Season with sea salt (I use around 2 tsp) and pepper (I use 2 tsp – Pancit tastes GREAT with pepper!)
- Sprinkle with fresh lemon juice and serve.