Pancit Palabok
A delightful Filipino noodle dish featuring rice noodles topped with a savory garlic sauce, shrimp, and various toppings, perfect for any occasion.
Servings: 4 servings
Calories: 400kcal
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.
Notes
Serve with lemon or calamansi on the side. Pairs well with iced tea or soda. Leftovers are delicious and might taste even better the next day. Feel free to make ahead of time, storing the sauce and noodles separately.