Filipino Pancit Bihon with Chicken and Shrimp Recipe

Filipino Pancit Bihon with Chicken and Shrimp Recipe

If you love Filipino food, you know there's nothing quite like a delicious plate of Pancit Bihon! 🇵🇭 This Filipino favorite brings together tender chicken, juicy shrimp, thin rice noodles, and colorful vegetables tossed in a rich, savory sauce. Every bite is packed with flavor!

Course Main Dish

Cuisine Filipino

Prep Time 25

Cook Time 45

Total Time 1 10

Servings servings

Calories 499kcal

Author Savory Thoughts

Equipment

Ingredients

1 lb boneless chicken skinless chicken breast or thighs
1 lb shrimp peeled and deveined
8 oz bihon rice noodles
1 red bell pepper julienned
6 garlic cloves chopped
1 medium onion thinly sliced
2 large carrots julienned
10 oz cabbage thinly sliced
½ lb snow peas
4 cups water plus more if needed
1 cup low-sodium soy sauce divided
2 tablespoon fish sauce
⅓ cup vegetable oil divided
Red pepper flakes optional

Instructions

Prepare the Ingredients: Start by washing and slicing your vegetables. Cut the carrots and red bell pepper into thin sticks, slice the cabbage, chop the garlic, and thinly slice the onion.
Peel and devein the shrimp, then cut the chicken into bite-sized pieces.
Season the chicken with ¼ cup of soy sauce and the shrimp separately with another ¼ cup. Keep them refrigerated while preparing the remaining ingredients.
Cook the Chicken and Shrimp: Heat about 2 tablespoons of vegetable oil in a large wok or deep skillet over medium-high heat.
Add the chicken and cook until browned and completely cooked through, reaching an internal temperature of 165°F. Remove it from the pan and set aside.
Add a little more oil if necessary, then cook the shrimp until pink, opaque, and cooked through, about 2–3 minutes per side depending on their size.
Remove the shrimp and set aside with the chicken.
Sauté the Vegetables: In the same pan, add the remaining oil as needed.
Add the sliced onion and chopped garlic. Sauté for about 1–2 minutes until fragrant.
Next, add the carrots, bell pepper, cabbage, and snow peas.
Stir-fry for about 3–5 minutes, just until the vegetables begin to soften but still have a little bite.
Remove the vegetables from the pan and set aside.
Cook the Rice Noodles: Pour 4 cups of water into the pan. Add the remaining ½ cup of soy sauce and 2 tablespoons of fish sauce.
Bring the liquid to a gentle simmer.
Add the dry rice noodles, gently turning them with tongs as they soften. Allow them to absorb the seasoned liquid, stirring frequently to prevent sticking.
Depending on the thickness and brand of noodles, this should take approximately 5–8 minutes. Add a little more water if the noodles are still firm and the liquid has been absorbed.
Bring Everything Together: Once the noodles are tender, return the cooked chicken, shrimp, and vegetables to the pan.
Using tongs, gently toss everything together until the ingredients are evenly distributed.
Allow everything to heat through for another 1–2 minutes.
Taste and adjust the seasoning with a little more soy sauce if needed. Add a little more water if needed to keep the dish from becoming dry. Sprinkle with red pepper flakes if you enjoy a little heat.
Serve warm and enjoy!

Notes

Tips for Making the Best Pancit Bihon

Don't overcook the noodles. Rice vermicelli can become mushy if cooked too long. Keep an eye on them as they absorb the liquid.

Slice the vegetables thinly. This helps everything cook evenly and makes the noodles easier to toss.

Cook the proteins separately. Chicken and shrimp have different cooking times. Cooking them separately helps prevent rubbery shrimp and undercooked chicken.

Use a large pan. You'll need enough room to toss the noodles and vegetables without making a mess.

Taste before adding more seasoning. Soy sauce and fish sauce are both salty, so it's best to adjust gradually.

What to Serve with Pancit Bihon

Honestly, this dish is filling enough to enjoy on its own.

But if you're preparing a larger family meal, you can serve it alongside lumpia, grilled chicken, or other Filipino-inspired dishes.

I also love the idea of serving it with fresh calamansi, if available, or lime wedges. A little squeeze of citrus helps brighten the savory flavors.

How to Store and Reheat

If you have leftovers, allow the pancit to cool before transferring it to an airtight container.

Store it in the refrigerator for up to 3–4 days.

To reheat, add the noodles to a skillet with a small splash of water. Warm over medium-low heat, tossing gently until heated through.

You can also reheat individual portions in the microwave, covered, with a splash of water to keep the noodles from drying out.

Because this recipe contains chicken and shrimp, refrigerate leftovers promptly and reheat thoroughly.

Frequently Asked Questions

Can I make Pancit Bihon without shrimp?

Absolutely! You can make this recipe using only chicken or substitute another protein. Just adjust the cooking time accordingly.

Is Pancit Bihon gluten-free?

Rice noodles are often naturally gluten-free, but traditional soy sauce usually contains wheat. If you need a gluten-free version, use certified gluten-free rice noodles, gluten-free tamari, and a gluten-free fish sauce.

Can I prepare Pancit Bihon ahead of time?

Yes! You can chop the vegetables and prepare the proteins ahead of time. For the best texture, I recommend cooking the noodles closer to serving time.

*** Calories are estimated per serving.

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