Growing up in the Philippines, Thailand and Malaysia, I got to meet interesting people, see unusual and beautiful things, and taste a variety of foods. One of my favorite meals was Pancit, a delicious and satisfying noodle dish, that’s popular in the Philippines. I always imagined it was difficult to prepare, but this is a fast, easy, and affordable version that my sister Dodie shared with me.


1 8oz package Thai Rice Noodles

1 bag coleslaw mix

½ yellow onion, medium diced

2 cloves garlic, simply sliced

1 cup chicken stock

2 ½ cups boneless, skinless chicken breast, cooked and shredded to bite-sized pieces

2 tbsp soy sauce

1 tbsp vegetable oil

Salt + Pepper to taste



Small grape tomatoes, halved

Lime or Lemon wedges

2 hard-boiled eggs, sliced

Small handful of cilantro leaves

Extra Soy Sauce

Serrano or Jalapeno chiles, sliced (optional)

Sweet Thai Chile Sauce (optional)



  1. Soak the noodles in boiling hot chicken stock until softened. Don’t overcook or they’ll turn to mush. Set aside.

  1. Heat oil in a wok or large pot, and sauté onion over medium heat until softened. Add coleslaw mix, soy sauce, salt, pepper and sauté until crisp-tender. Scoop veggies into a dish and set aside.

  1. Add a bit more oil, as needed, to the wok and toss in the shredded chicken. Stir until warm. Add the veggies you set aside. Add softened noodles and a bit more chicken stock and soy sauce. The noodles should be moist, but not soggy or wet! Combine thoroughly and adjust seasoning to taste.


  1. Plate the mixture on a large platter or bowl. Garnish with sliced egg, lime or lemon wedges, tomatoes and cilantro sprigs. If you like, add sliced serrano or jalapeno and Sweet Thai chili sauce. Enjoy!