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Pancit Palabok

Pancit Palabok is a beloved Filipino noodle dish featuring rice noodles topped with a savory shrimp sauce and a generous assortment of toppings, making it perfect for celebrations and gatherings.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: Filipino
Keyword: Celebration Dish, Filipino Recipes, Noodles, Palabok, Pancit
Servings: 6 servings
Calories: 400kcal

Ingredients

For the Noodles

  • 8 oz rice noodles (bihon or rice sticks) Ensure noodles are labeled as bihon or palabok.

For the Shrimp Sauce

  • 3 tbsp annatto powder Provides color and flavor to the sauce.
  • 1 cup shrimp broth or water Use shrimp broth for better flavor.
  • 1 tbsp fish sauce Adds umami flavor.
  • 1 lb shrimp (peeled, deveined) Reserve some shrimp for topping.
  • 2 cloves garlic (minced) Essential for flavor.
  • 1 medium onion (chopped) Sauté until golden.
  • 1 tbsp cornstarch To thicken the sauce if necessary.
  • 1 tbsp black pepper To taste.

For Toppings

  • 1 cup crushed pork rinds (chicharrón) Provide crunch.
  • 3 large hard-boiled eggs (sliced) Use as a garnish.
  • 3 stalks green onions (chopped) Adds freshness.
  • 1 cup crispy fried garlic For added flavor.
  • optionally smoked fish flakes (tinapa) Optional topping for extravagance.
  • 2 pieces lemon or calamansi For serving.

Instructions

Cooking Noodles

  • Bring water to a boil in a pot. Add the rice noodles and turn off the heat. Let the noodles soften for about 5 to 6 minutes.
  • Drain the noodles and rinse them under cold water to stop the cooking process. Set aside covered.

Preparing Shrimp Sauce

  • In a skillet, sauté garlick and onion until fragrant and golden.
  • Add the shrimp and sauté until they turn pink, then remove half of the shrimp for toppings.
  • Pour in shrimp broth or water, then add annatto powder and fish sauce. Simmer for flavor.
  • If the sauce needs to be thicker, mix cornstarch with a little water and add it to the pot until desired consistency.

Assembly

  • Layer the noodles on a serving platter and pour the shrimp sauce over it.
  • Top with reserved shrimp, crushed pork rinds, sliced eggs, green onions, and crispy garlic.
  • Serve with wedges of lemon or calamansi.

Notes

Make the shrimp sauce a day ahead and reheat before serving. Leftovers taste better the next day. Adjust toppings based on preference.