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    Home » Noodles and Pasta Recipes

    Pancit Palabok Recipe

    Published: Oct 25, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

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    Pancit Palabok stands out with its signature orange-colored sauce made with shrimp and smoked fish. It has a variety of toppings that includes shrimp, boiled eggs, and chicharon. Though it might seem complex at first glance, making it at home is easier than you'd think.

    Pancit Palabok in a platter.
    Jump to:
    • What is Pancit Palabok?
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Try other Pancit variations
    • Other noodle recipes you may like
    • 📖 Recipe
    • 💬 Comments

    What is Pancit Palabok?

    Pancit Palabok is a treasured Filipino noodle dish. At its core, it consists of rice noodles (like bihon noodles) coated in a thick, orange-colored sauce made with shrimp broth, tinapa flakes (smoked fish), and annatto, which gives it its distinctive color.

    The sauce often includes ground pork with cornstarch to create that signature thick sauce. It is generously topped with poached shrimp, hard-boiled eggs, tofu, crushed chicharon (pork skin) and served with a side of calamansi or lemon.

    Pancit Palabok is a delicious fusion of flavors with different textures all in one plate. Pancit Luglug (Luglog) is similar, but typically uses thicker cornstarch noodles.

    Ingredients you'll need

    Individual ingredients for Pancit Palabok.

    Notes and substitutions

    • Palabok Noodles (Rice Noodles): You can find noodles specifically labeled for Palabok, often thicker and made from rice flour or cornstarch. They usually take longer to cook and aren't everyone's favorite. I recommend using thin rice noodles or vermicelli, the same type used for Pancit Bihon; they have a better texture and cook so much faster. Choose the noodles that suit your taste best.
    • Shrimp: Choose medium-sized whole shrimp; their heads and shells make a flavorful stock. If you're short on time, shrimp bouillon cubes are a suitable alternative. For variation, use squid as an added protein.
    • Tinapa Flakes: This smoked fish–usually sardinella (tawilis), bangus (milkfish) or galunggong (mackerel scad)—has been deboned and flaked. It's a key ingredient that adds a distinct smoky and umami flavor to the sauce. You can often find it frozen in Filipino or Asian grocery stores. If unavailable, canned smoked mackerel or anchovy fillets can serve as substitutes.
    • Annatto Powder (Atsuete): It is primarily used as a natural coloring to achieve the signature orange color. Alternatively, you can use annatto seeds soaked in warm/hot water.
    Palabok and bihon noodles in packages.
    Palabok and bihon noodles

    How to make this recipe

    Step 1: Prepare the Shrimp

    Peel the shrimp, reserving the heads and shells for making stock. To devein, make a shallow incision along the shrimp's back near the tail end. Using a pointed tool, like a toothpick, gently pull out the long, dark vein.

    Deveining the shrimp.

    Step 2: Soak the Noodles

    In a large bowl, soak the noodles in lukewarm water. Allow them to fully rehydrate for about 20 minutes, until they soften but remain firm. Drain and set them aside for later use.

    Soaking the noodles in water and then drained them.

    Step 3: Prepare the Shrimp Stock

    Over medium-high heat, add a tablespoon of oil and sauté the shrimp heads and shells until lightly browned in a saucepan. Press down on the heads to release more of its juices.

    Add a generously amount of salt, some ground pepper, a bay leaf, and 3 cups of water. Let it boil for about 5 minutes. If it starts to bubble too much, reduce to medium heat to maintain a steady simmer.

    PRO TIP: For a delicious palabok sauce, start with a rich and flavorful broth or stock. Do not rush this step as browning the shrimp heads and tails will significantly add flavor to the sauce.

    Sauteing the shrimp heads and tails, then making the shrimp stock.

    Step 4: Poach the Shrimp

    Just before the stock is ready, add the cleaned and deveined shrimp into the boiling mixture. Cook the shrimp for about a minute, or until they turn pink and opaque.

    Make sure not to overcook to keep them tender. Strain the stock to remove and discard the heads and shells, then pick out the poached shrimp. Set them aside.

    Adding the raw shrimp to the boiling liquid to poach them.

    Step 5: Boil the Eggs

    Boil water in a saucepan on medium-high heat. Once boiling, add the eggs and cook for 10 minutes.

    Immediately transfer them to a bowl of cold water (ice optional) to cool them and make peeling easier. Peel, slice, and set aside to use a topping.

    Gently dropping the eggs in the boiling water using a ladle.

    Step 6: Brown the Ground Pork

    Set a sauté pan over medium-high heat, then add a tablespoon of oil (if your pork isn't too lean, skip the oil). Brown the ground pork, breaking it up into fine crumbles. Season with salt, then push it to one side of the pan.

    PRO TIP: For the best texture and flavor, make sure to break up the meat thoroughly and brown it well; the finer and crisper it is, the better.

    Browning the ground pork in the pan.

    Step 7: Sauté the Aromatics

    Add the garlic and onion, then sauté them until they become translucent, soft, and caramelized.

    Sauteed aromatics and browned pork in the pan.

    Step 8: Brown the Tinapa Flakes

    Sauté the tinapa flakes until they are well-browned to improve their flavor and reduce any strong fishy odor.

    Adding tinapa flakes to the pork and aromatics in the pan.

    Step 9: Add Annatto and Other Ingredients

    Add the annatto powder, making sure it gets fully dissolved. Add 2 cups of shrimp broth to start, adding more as needed or depending on your desired consistency.

    Season with fish sauce (to taste) and ground black pepper. Let the mixture come to a boil, then taste and adjust the seasoning as needed.

    Adding the shrimp stock to the pan with the other ingredients.

    Step 10: Thicken the Sauce

    Prepare a cornstarch slurry by mixing 2 tablespoons of cornstarch with ¼ cup of cold water. Slowly pour this mixture into the sauce, stirring continuously. Let it simmer until the sauce thickens.

    Adding cornstarch slurry to the mixture to thicken the sauce.

    Step 11: Blanch the Noodles

    Briefly blanch the soaked noodles in boiling water until they become tender but not overly soft, about 2 minutes.

    Blanching the noodles in the pot.

    Step 12: Assemble the Palabok

    Drain the noodles and arrange them on a platter or in individual portions. Pour the sauce over the noodles. Top with poached shrimp, sliced boiled eggs, chopped green onions and crushed chicharron.

    Pancit Palabok on a plate.

    Serve your Pancit Palabok warm with slices of calamansi or lemon wedges on the side for a tangy kick. Pair it with Empanadas or Lumpiang Shanghai for a delicious combination.

    Pancit Palabok on a fork.

    Recipe FAQs

    What is the difference between Pancit Palabok and Pancit Malabon?

    Pancit Palabok and Pancit Malabon may look similar at first glance, but have different noodle types. Palabok uses thin rice noodles like those in Pancit Bihon, while Malabon has thicker noodles similar to spaghetti. Malabon's version is rich in seafood (with shrimp, squid, or oysters) and blends the sauce directly with the noodles. In contrast, Palabok's sauce is typically poured on top, highlighting its separate layers.

    What is tinapa?

    Tinapa, a Filipino term for smoked fish, is a traditional method of preserving fish in the Philippines. The fish is salted and then smoked, giving it a strong smoky flavor and smell. It is typically enjoyed with white rice, or as part of a silog-type of breakfast with fried egg and Sinangag or garlic fried rice.

    Can I make it ahead of time?

    You can prepare the sauce and toppings ahead of time. However, it's best to assemble the dish (mixing the sauce and noodles) just before serving to prevent the noodles from getting too soggy.

    How can I store leftovers?

    Store the sauce and noodles separately in airtight containers in the refrigerator. For optimal freshness, they should be consumed within 1-2 days. Before serving, quickly blanch the noodles in boiling water to rejuvenate their texture. If the sauce has thickened, adjust its consistency by adding a little water and giving it a good stir. Ensure both the sauce and noodles are heated thoroughly before enjoying.

    Try other Pancit variations

    • Pancit Canton or Pancit Guisado: Stir-fried wheat noodles with a variety of vegetables and proteins.
    • Pancit Bihon or Bihon Guisado: Stir-fried rice or vermicelli noodles with a variety of vegetables and proteins.
    • Sotanghon Guisado: Similar to Pancit Bihon, but uses bean thread noodles (also called cellophane or glass noodles) that turn translucent and smooth when cooked. The soup version is Sotanghon soup made with a chicken and/or pork broth.
    • Pancit Lomi: A hearty soup with chewy udon noodles, a variety of protiens, and vegetables in a thick broth with beaten eggs.
    • Pancit Malabon: Originating from Malabon, Metro Manila, these thicker rice noodles are blended with the shrimp and tinapa-infused sauce and a selection of seafood, boiled eggs, and crispy pork skin.
    • Pancit Habhab or Pancit Lucban: A specialty from the town of Lucban in Quezon province. It is made with miki noodles, pork, liver, shrimp and vegetables. Traditionally, it's eaten off a banana leaf, with no utensils needed.
    • Pancit Bato: From Bato in Camarines Sur, this dish uses sun-dried egg noodles stir-fried with shrimp, meats, and vegetables.

    Other noodle recipes you may like

    • Lomi in a bowl with a fork swirled with noodles.
      Lomi Recipe
    • Sotanghon Guisado rolled by a fork.
      Sotanghon Guisado Recipe
    • Sopas in a bowl.
      Sopas Recipe
    • Macaroni Salad in a red bowl.
      Filipino Macaroni Salad Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Pancit palabok topped wtih sliced soft boiled egg, shrimp, and sliced lemon in a bowl.

    Pancit Palabok

    A rice noodle dish with its signature orange sauce and various toppings.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Filipino
    Diet: Gluten Free
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Servings: 6
    Calories: 420kcal
    Author: Nora Rey
    Cost: $12-$14

    Equipment

    • Saucepan
    • Sauté pan

    Ingredients

    • 8 ounces rice noodles see note
    • 1 pound medium-sized whole shrimp see note
    • 1 bay leaf
    • 8 ounces ground pork
    • 4 garlic cloves minced
    • 1 small onion finely chopped
    • ¼ cup tinapa flakes or smoked fish flakes see note
    • 1 teaspoon annatto powder see note
    • Fish sauce to taste
    • 2 tablespoons cornstarch
    • Salt and pepper to taste
    • Neutral oil  for sautéing

    Toppings

    • 2 hard-boiled eggs
    • ½ cup ground chicharon or pork skin
    • Scallions, green onions, or chives sliced
    • Lemon or calamansi sliced or juice
    • Fried garlic optional
    US Customary - Metric

    Instructions

    • PREPARE THE SHRIMP: Peel the shrimp, reserving the heads and shells. To devein, make a shallow incision along the shrimp's back near the tail end. Using a pointed tool, like a toothpick, gently lift out the dark vein.
    • SOAK THE NOODLES: In a large bowl, soak the noodles in lukewarm water to fully rehydrate for about 20 minutes, until they soften but remain firm. Drain and set them aside for later use.
    • PREPARE THE SHRIMP STOCK: Over medium-high heat, add a tablespoon of oil and sauté the shrimp heads and shells until lightly browned in a saucepan. Do not rush this step as browning them will significantly add flavor to the sauce.
      Press down on the heads to release more of its juices. Add a generously amount of salt, some ground pepper, a bay leaf, and 3 cups of water. Let it boil for about 5 minutes. If it starts to bubble too much, reduce to medium heat to maintain a steady simmer.
    • POACH THE SHRIMP: Just before the stock is ready, add the cleaned and deveined shrimp into the boiling mixture and cook for about a minute, or until they turn pink and opaque.
      Make sure not to overcook to keep them tender. Strain the stock to remove and discard the heads and shells, then pick out the poached shrimp. Set them aside.
    • BOIL THE EGGS: Boil water in a saucepan on medium-high heat. Once boiling, add the eggs and cook for 10 minutes. Immediately transfer them to a bowl of cold water (ice optional) to cool them and make peeling easier. Peel, slice, and set aside to use a topping.
    • BROWN THE GROUND PORK: In a sauté pan over medium-high heat, add a tablespoon of oil (if your pork isn't too lean, skip the oil). Brown the ground pork, breaking it up into fine crumbles; the finer and crisper it is, the better. Season with salt, then push it to one side of the pan.
    • SAUTÉ THE AROMATICS: Add the garlic and onion, then sauté until they become translucent, soft, and caramelized.
    • BROWN THE TINAPA FLAKES: Sauté the tinapa flakes until they are well-browned to improve their flavor and reduce any strong fishy odor.
    • ADD ANNATTO AND OTHER INGREDIENTS: Add the annatto powder, making sure it gets fully dissolved. Add 2 cups of shrimp stock, adding more as needed or depending on your desired consistency.
      Season with fish sauce to taste and ground black pepper. Let the mixture come to a boil, then taste and adjust the seasoning as needed.
    • THICKEN THE SAUCE: Prepare a cornstarch slurry by mixing 2 tablespoons of cornstarch with ¼ cup of cold water. Slowly pour this mixture into the sauce, stirring continuously. Let it simmer until the sauce thickens.
    • BLANCH THE NOODLES: Briefly blanch the soaked noodles in boiling water until they become tender but not overly soft, about 2 minutes.
    • ASSEMBLE THE PALABOK: Drain the noodles and arrange them on a platter or in individual portions. Pour the sauce over the noodles. Top with poached shrimp, sliced boiled eggs, chopped green onions and crushed chicharron.

    Notes

    • Palabok Noodles (Rice Noodles): You can find noodles specifically labeled for Palabok, often thicker and made from rice flour or cornstarch. They usually take longer to cook and aren't everyone's favorite. I recommend using thin rice noodles or vermicelli, the same type used for Pancit Bihon; they have a better texture and cook so much faster. Choose the noodles that suit your taste best.
    • Shrimp: Choose medium-sized whole shrimp; the heads and shells make a flavorful stock. If you're short on time, shrimp bouillon cubes are a suitable alternative. For variation, use squid as an added protein.
    • Tinapa Flakes: This smoked fish—usually sardinella (tawilis), bangus (milkfish) or galunggong (mackerel scad)—has been deboned and flaked. It's a key ingredient, adding a distinct smoky and umami flavor to the sauce. You can often find it frozen in Filipino or Asian grocery stores. If unavailable, canned smoked mackerel or anchovy fillets can serve as substitutes.
    • Annatto Powder (Atsuete): It is primarily used as a natural coloring to achieve the signature orange color. Alternatively, you can use annatto seeds soaked in warm/hot water.

    Nutrition

    Calories: 420kcalCarbohydrates: 38gProtein: 29gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 219mgSodium: 353mgPotassium: 426mgFiber: 1gSugar: 1gVitamin A: 97IUVitamin C: 4mgCalcium: 101mgIron: 2mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Comments

    1. Jomelyn

      October 27, 2023 at 7:49 pm

      5 stars
      Palabok is always delicious! We love this recipe and make this for special ocassions.

      Reply
      • Nora Reyes

        November 08, 2023 at 11:33 pm

        Hi Jomelyn, I'm so glad you like it! Palabok for special occasions sounds perfect!

        Reply
    5 from 1 vote

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