Welcome back to Dad Got This, where the culinary experiments are bold, the jokes are dad-grade, and the noodles are always just the right kind of slippery.
Today’s mission: tackle Filipino Pancit. Why? Because my wife told me to. Literally.
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This was for a work potluck, and failure was not an option (unless I wanted to sleep on the couch).
Filipino Pancit
Ingredients
Marinade:
- ½ cup Soy Sauce
- ¼ cup Avocado Oil
- 1 tablespoon Fish Sauce
- 1 tablespoon Sesame Oil
- 2½ lbs Boneless Skinless Chicken Thighs
- Dad Dust See Note For Recipe
Vegetables:
- 1 Bag Matchstick Carrots 10oz
- 1 Celery Stalks Cut on a diagonal
- 1 Head Cabbage Shredded
- 1 Pack Green onions Diced
- 1 Onion Sliced and Chopped
- Dad Dust See Note for Recipe
- Black Pepper
- Fish Sauce
- Soy Sauce
- 1 32oz Chicken Stock as needed
Noodles:
- 1 16oz Canton Noodles
- 1 16oz Bihon Noodles
- 1 Box Chicken stock 32 oz
- 8 Cloves Garlic Minced
Instructions
Marinate the Chicken:
- Mix all marinade ingredients in a bowl. Slice the chicken up into bite size pieces and season liberally with Dad Dust. Add the chicken and marinade to a gallon freezer bag and refrigerate overnight.
Cook the Chicken:
- Place a wok over medium high heat and add oil. Cook chicken in batches until done. Deglaze with chicken stock between batches. Place the chicken into a container while you cook the rest. It takes about 9 Minutes to cook a batch of chicken, there were 2 batches for my Wok size.
- Stir-Fry Veggies:
- Add oil to the wok and sauté celery & carrots. Season with some Dad Dust, a plash of fish sauce and a splash of soy sauce. Cook for 2 minutes. Then add cabbage and chicken stock (maybe 1 cup) and cover and cook for2 minutes. Open it up and stir it and then cook for an additional 3 minutes.
- Add oil to the wok and sauté onions, green onions and garlic. Set aside.
Prep the Noodles:
- Go ahead and soak the Bihon noodles in a bowl of room temp tap water for 5.5 minutes while you are cooking the rest.
Cook Canton Noodles:
- Add the Canton noodles to wok with chicken stock, 1-3 Cups, let them absorb liquid and you stir them. You want them cooked but not mushy. This only took about 3-4 minutes. Strain and reserve broth. Set both aside.
Cook Bihon Noodles:
- Drain the Bihon noodles and add them to the wok along with the reserved broth, and a little extra chicken stock. Season with Dad Dust, Fish Sauce and Soy Sauce. Cook uncovered for about 3 minutes. You want them cooked but not mushy.
Cook the Shrimp:
- Add oil to the wok and add in the shrimp. Season with Dad Dust, Sesame oil, fish sauce and soy sauce. Go light with the seasoning at first. Cook for about 4 minutes, taste and adjust seasoning if needed.
Combine:
- Mix everything together if desired, or keep proteins separate for picky eaters. Garnish with sliced lemons and serve with lemon wedges.
Video
Notes
- 120G Granulated Garlic
- 120G Granulated Onion
- 1 tablespoon MSG
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Pancit is a beloved Filipino noodle dish packed with flavor, texture, and a whole lotta stir-fry action. It's one of those meals that hits every note—savory, satisfying, and the perfect excuse to use two types of noodles in one dish. I made mine with chicken (lots of chicken), veggies, Canton and Bihon noodles, and of course, the Dad Got This secret weapon—Dad Dust (that’s 50% garlic, 50% onion, and a generous dash of MSG for those umami high-fives). Let’s break it down.
The Chicken That Traveled Through Time
The chicken got the deluxe treatment. We’re talking a marinade of soy sauce, avocado oil, fish sauce, and sesame oil. That mix went straight into a freezer bag with about two and a half pounds of chicken thighs, lovingly pre-cut into strips (some more bite-sized than others…we’re not perfect here). A hefty sprinkle of Dad Dust and a good overnight rest in the fridge helped those flavors soak in like a spa day for poultry.
Keep It Separated
Instead of tossing everything together like a stir-fry tornado, I cooked the chicken separately—because picky eaters exist, and not everyone is on the shrimp bandwagon. The wok got heated with some high-temp oil, and I cooked in batches to keep things from sticking or overcrowding. Bonus tip: a little deglaze with chicken stock between rounds keeps everything flavorful and helps clean the pan without scrubbing.
Veggie Tales
Veggies came in hot next—literally. I started with the hard ones, seasoned with Dad Dust, black pepper, fish sauce, and soy sauce. Cabbage joined the party with some chicken stock to steam everything to that sweet spot: tender-crisp. Always aim for veggies that still have a little bite; nobody likes a limp carrot.
Noodle Duel: Canton vs. Bihon
We used two noodle types here. First, I soaked the Bihon noodles in water to soften them up. Then, I dropped the Canton noodles straight into the wok with a generous pour of chicken stock. These noodles absorbed all that rich flavor, and I used tongs to pull them out while reserving the precious liquid gold for the second batch.
Enter the Bihon noodles, ready to soak up their own bath of seasoned broth, garlic, and love. I fried up some garlic on the fly (because I forgot it earlier, but hey—we recover). Then I mixed it all up, seasoned along the way with more Dad Dust, fish sauce, and soy. The end result? A potluck-ready platter of pancit that’ll make you look like a hero…or at least not get you kicked out of the family.
Final Thoughts
Was this an authentic pancit passed down through generations? Nope. But it was made with love, decent technique, and a deep respect for Filipino flavors. And most importantly—it passed the wife test. So yes, this white guy can make a passable pancit. And now, so can you.
Because at the end of the day, Dad Got This.
Ingredient and Equipment Links:
Fish Sauce: https://amzn.to/4iVq76C
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