Easy Pancit Palabok Recipe with Garlic Sauce and Shrimp
Filipino pancit palabok is probably the only noodle dish that gets everyone in my family crazy excited—for real! The only problem? People always think making palabok is intimidating, especially with all those toppings and that mysterious, golden garlic sauce. Well, I used to freak out about it too, until I figured out a really easy pancit palabok recipe with garlic sauce and shrimp. Even if your kitchen is, uh, more disaster than five-star restaurant, you can make this! Oh, and if you’re on a hunt for other quick Filipino favorites or want ideas for healthier spins, check out these Filipino breakfast silog combos or try nosing around in this stash of healthy Filipino recipes. (You’ll thank me later) 
Overview of palabok
Alright, time for a bit of noodle gossip: what even is palabok? So, pancit palabok is basically a bundle of thin, slippery rice noodles drenched in a seriously tasty orange-hued sauce, loaded up with shrimp, eggs, chicharron, and more. It’s got this wild party-vibe reputation in the Philippines—you’ll spot it at birthdays or that awkward family reunion where you end up by the food table hoping nobody asks why you’re single. The beauty of it? Palabok grabs flavors from shrimp, smoked fish, and that punchy garlic sauce. The funny part? Even with all those mega tastes, the noodles never feel too heavy or overwhelming.
And I’ll just say—making an easy pancit palabok recipe with garlic sauce and shrimp has genuinely saved me from takeout more than once. This version? No shame if you skip the complicated steps. I promise, it’s all cozy and approachable, like catching up with an old friend who never judges your messy table. Trust me, taste beats perfection any day. 
Ingredient list
Let’s not get fussy, but you do need a small parade of ingredients for this easy pancit palabok recipe with garlic sauce and shrimp. Don’t worry if you can’t find everything—this is home cooking, not a cooking contest.
- Rice noodles (bihon), around 400g or 1 pack
- Shrimp (small or medium), peeled—fresh or even frozen is cool
- Garlic—at least four cloves, minced
- Annatto powder/Annatto oil, for that signature orange color
- Fish sauce (patis)
- Pork chicharron (pork rinds), crushed up
- Flaked smoked fish (optional but totally amps up the flavor)
- Eggs (hard boiled, sliced)
- Green onions, sliced thin
- Lemon or calamansi (good squeeze for zing)
- Cornstarch (about a tablespoon, mixed with water)
- Salt & pepper (obviously)
- Water or chicken broth (you’ll want about 3 cups)
- Oil for frying
And yeah, you can toss on extra toppings like fried garlic bits or even cooked ground pork if you want to go all-out.
Preparing sauce base
Now here’s where people panic. But honestly? Making the garlic sauce is easier than it sounds. You’ll want to start with a big pan or wok. Pour in a couple tablespoons of oil, then toss in that mountain of minced garlic. Stir it around until it’s fragrant but not burnt. (Burnt garlic = sadness, in my opinion.) Next, dump in the shrimp. These only need a few minutes until they’re pink.
Once they’re cooked, scoop shrimp out and set them aside. In the same garlicky oil, sprinkle in your annatto powder or pour in annatto oil. That’s the magic color right there. Add water or broth—doesn’t really matter which, if I’m being honest. Season it up with fish sauce, a bit of salt, and pepper.
Boil for a couple minutes, then whisk in your cornstarch-and-water mixture so it thickens up. You want it gravy-like, not watery but not glue, you know? Toss your flaked smoked fish (or skip if you don’t have any) into the sauce, then shut off the heat. This part’s really about stirring and tasting, feeling like a mad scientist in your own kitchen.
“I’ve always been nervous about palabok, but this simple method made it taste as good as my lola’s. Don’t skip the annatto—that orange color is everything!” –4th grade lunchbox champion, Sarah
Cooking noodles
Let’s talk noodles. They stress me out more than the sauce, for some reason. But for bihon rice noodles? Honestly, the trick is to not overthink. Soak those noodles in hot water for maybe ten minutes—just until they’re all limp and floppy. If you boil them too long, you’ll end up with paste. Nobody likes noodle mush, trust me.
After soaking, drain the noodles really well. If you want extra flavor, some folks quickly toss them with a tablespoon of annatto oil. Or just leave them plain. Won’t ruin anything. The whole “easy pancit palabok recipe with garlic sauce and shrimp” vibe is about making it work with what you’ve got!
Plonk those noodles into a big serving platter or, you know, presentable-enough bowl. Make sure the noodles are not too wet or the sauce turns messy. That’s most of the hard part done—wild, huh?
Assembling toppings
This is where you can pretend you’re a noodle artist. For real, when I started, I’d just dump everything on, but now I like sort of arranging the toppings just because it looks cool. Layer those shrimp you cooked earlier so they look nice. Slice the eggs—uneven slices are totally okay—and place them wherever.
Sprinkle on a handful of chicharron crumbs. If you got green onions, scatter them around for that pop of color. And don’t skimp on the crushed garlic—it’s not called garlic sauce for nothin’. If you went full-out and have flaked smoked fish, toss those on top too. More toppings, more happiness. Sometimes I throw in extra shrimp because… why not?
To finish, pour that golden garlic sauce over everything. Some folks mix the sauce into the noodles beforehand, but I prefer watching it ooze over the top. Satisfying, honest.
Garnishing techniques
I’ll be real with you—garnish is where you make it or break it for Instagram. But seriously, no need to stress. The most important bit: freshness and a squeeze of lemon or calamansi. That cuts through the richness.
If you want it “party-ready,” try these when garnishing:
- Sprinkle extra fried garlic bits for ultimate crunch.
- Add thin slices of green onions… the more, the merrier.
- Scatter some chicharron chunks for extra texture.
- Finish with hard-boiled egg slices right before serving for that classic palabok look.
My friend’s tip: even if things look messy, once they taste it, nobody will care. Real talk.
Serving suggestions
You don’t have to serve this at a giant fiesta, okay? Easy pancit palabok recipe with garlic sauce and shrimp works for a random Tuesday just as well. I usually serve it in a simple big bowl with lemons or calamansi on the side. It’s fun to let people squirt juice over their own plate.
Pairs great with iced tea (or yes, soda if you want to be extra). Leftovers? Actually taste even better, I swear. Oh, and if you want to make a Filipino food feast, serve this next to Garlic Sinangag or put out a tray of Filipino Leche Flan for dessert. Honestly, palabok is that rare dish that works for potlucks, solo lunches, and even those picky eaters (it’s kid-approved!).
Common Questions
Q: Can I use chicken instead of shrimp for this easy pancit palabok recipe with garlic sauce and shrimp?
A: You definitely can. You won’t get that classic seafood vibe, but it’ll still be tasty. Maybe just add a little extra fish sauce for a flavor boost.
Q: What if I can’t find annatto powder or oil?
A: No panic—your sauce just won’t be as orange, that’s all. You could use a little bit of paprika for color if you want.
Q: Is this recipe spicy?
A: Not at all (unless you sneak in chili). Most classic versions are family-friendly.
Q: How do I keep the noodles from getting soggy?
A: Honestly, don’t over-soak or overcook them. Drain well and add sauce right before serving—easy fix.
Q: Can I make this ahead?
A: Oh, for sure. Just store the sauce and noodles separate and put them together when you’re ready to eat. Saved me at more than one party, haha.
Wrapping it up
Alright, that’s my personal take on an easy pancit palabok recipe with garlic sauce and shrimp. It’s less about making things perfect and more about having fun—plus, eating something totally comforting. Want to keep noodling around with Filipino flavors? You can also find tons of homey recipes out there, like this full walk-through on Pancit Palabok: Filipino Noodles with Pork & Shrimp or just hit up Your Favorite Pancit Palabok Made Easy for even simpler inspiration. Whatever you do, don’t let the “fancy noodle dish” label scare you. You’ve got this!
Pancit Palabok
Ingredients
Noodle and Sauce Ingredients
- 400 g Rice noodles (bihon) 1 pack, around 400g
- 1 lb Shrimp (small or medium), peeled Fresh or frozen is acceptable
- 4 cloves Garlic, minced At least four cloves
- to taste Annatto powder/Annatto oil For the signature orange color
- to taste Fish sauce (patis) For seasoning
- 1 cup Water or chicken broth About 3 cups
- 1 tbsp Cornstarch Mixed with water to thicken sauce
- to taste Salt To taste
- to taste Pepper To taste
- as needed tbsp Oil for frying For cooking
Toppings
- 1 cup Pork chicharron (crushed) For added texture
- 1 cup Flaked smoked fish Optional but adds flavor
- 2 large Eggs, hard boiled, sliced
- 2 Green onions, sliced thin
- 1 Lemon or calamansi For garnish
- 1/4 cup Fried garlic bits Optional for extra crunch
Instructions
Preparing Sauce Base
- Heat a couple tablespoons of oil in a big pan or wok.
- Add minced garlic and sauté until fragrant but not burnt.
- Add shrimp and cook until they turn pink, then set aside.
- In the same oil, add annatto powder or oil, then add water or broth.
- Season with fish sauce, salt, and pepper; boil for a couple of minutes.
- Whisk in the cornstarch and water mixture until thickened, then add smoked fish if desired.
Cooking Noodles
- Soak rice noodles in hot water for about 10 minutes until limp.
- Drain noodles well and, if desired, toss with annatto oil for extra flavor.
- Place noodles in a serving platter.
Assembling Toppings
- Arrange the cooked shrimp, sliced eggs, and crushed chicharron on top of the noodles.
- Sprinkle green onions and garlic bits for garnishing.
- Pour the garlic sauce over everything before serving.
Garnishing Techniques
- Garnish with additional fried garlic bits, green onions, chicharron chunks, and egg slices.
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