Pancit palabok is one of the most recognizable Filipino noodle dishes because of its bright orange sauce and generous toppings. The sauce is savory, seafood-rich, and perfect with calamansi. This version keeps the sauce smooth, flavorful, and practical for home cooking.
Pancit Palabok: Easy Shrimp Noodles with Crispy Toppings
Filipino rice noodles with shrimp sauce and crispy toppings
Ingredients
- Rice noodles — 1000 g
- Cooking oil — 40 ml
- Garlic, minced — 30 g
- Onion, minced — 150 g
- Annatto oil or annatto water — 120 ml
- Shrimp stock — 1000 ml
- Ground pork — 300 g
- Shrimp, chopped — 250 g
- Fish sauce — 60 ml
- Cornstarch slurry — 80 ml
- Ground black pepper — 3 g
- Boiled eggs, sliced — 4 pcs
- Chicharron, crushed — 150 g
- Smoked fish flakes — 100 g
- Spring onion — 60 g
- Calamansi — as needed
Method
- Cook rice noodles according to package directions and drain.
- Sauté garlic and onion in oil.
- Add ground pork and cook until no longer pink.
- Add shrimp, annatto, shrimp stock, fish sauce, and pepper.
- Simmer until flavorful, then thicken with cornstarch slurry.
- Place noodles on a platter and spoon sauce over them.
- Top with egg, chicharron, smoked fish, spring onion, and calamansi.
Recipe Information
Cuisine: Filipino
Course: Noodles / Main Dish
Skill Level: Intermediate
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 6 to 8
Ingredients
Rice noodles — 1000 g Cooking oil — 40 ml Garlic, minced — 30 g Onion, minced — 150 g Annatto oil or annatto water — 120 ml Shrimp stock — 1000 ml Ground pork — 300 g Shrimp, chopped — 250 g Fish sauce — 60 ml Cornstarch slurry — 80 ml Ground black pepper — 3 g Boiled eggs, sliced — 4 pcs Chicharron, crushed — 150 g Smoked fish flakes — 100 g Spring onion — 60 g Calamansi — as needed
Preparation Overview
Prepare the toppings first. Palabok is easier to assemble when the noodles, sauce, and garnish are ready.
Method
- Cook rice noodles according to package directions and drain.
- Sauté garlic and onion in oil.
- Add ground pork and cook until no longer pink.
- Add shrimp, annatto, shrimp stock, fish sauce, and pepper.
- Simmer until flavorful, then thicken with cornstarch slurry.
- Place noodles on a platter and spoon sauce over them.
- Top with egg, chicharron, smoked fish, spring onion, and calamansi.
Beginner Technique Notes
The sauce should be pourable, not too thick. It will thicken as it cools.
Tips and Variations
Use homemade shrimp stock for deeper flavor. Adjust fish sauce gradually.
Serving Ideas
Serve immediately with calamansi wedges.
Storage
Store noodles and sauce separately for up to 2 days.
Nutritional Value
Estimated 420 to 580 kcal per serving depending on toppings.
Allergen Notes
Contains shellfish, fish, egg, and possibly gluten depending on chicharron seasoning.
FAQ
Can I use bihon noodles?
Yes. Rice noodles or bihon work well.
What makes palabok orange?
Annatto gives the sauce its orange color.
Can I make the sauce ahead?
Yes. Keep it chilled and reheat gently.
Visual Guide
Image Alt Text: Filipino pancit palabok with shrimp sauce, boiled egg, chicharron, smoked fish, spring onion, and calamansi.
Image Prompt: Ultra-realistic Filipino pancit palabok, rice noodles with bright orange shrimp sauce, boiled eggs, chicharron, smoked fish flakes, spring onions, calamansi, festive plating, warm food photography.
Equipment
Chopping board, chef knife, measuring scale, measuring jug, mixing bowls, and suitable cooking pan or pot.
WordPress Categories
Filipino Recipes
Noodles, Rice, and Bowls
WordPress Tags
Pancit palabok, Filipino noodles, Shrimp sauce, Fiesta food
Publishing Notes
Suggested excerpt: Make pancit palabok with rice noodles, shrimp sauce, annatto, smoked fish, egg, chicharron, and calamansi.
