Pancit palabok is a Filipino noodle dish made with thin rice noodles, a savory orange shrimp sauce, and toppings like shrimp, boiled eggs, tinapa, and chicharon.
It may look like it takes a lot of work, but it's actually very doable at home.
With a few simple steps, you can make this classic noodle dish for family meals or special occasions.
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What is Pancit Palabok?
Pancit palabok is a Filipino noodle dish made with thin rice noodles (like bihon noodles) and a thick, orange sauce.
The sauce is usually made with ground pork, tinapa (smoked fish), shrimp stock, and annatto. It is then topped with shrimp, hard-boiled eggs, extra tinapa flakes, crushed chicharon, and green onions.
Calamansi is often served on the side.
Ingredients You'll Need
Notes and Substitutions
- Palabok noodles: You can find noodles labeled for palabok, which are usually thicker and take longer to cook. I prefer thin rice noodles or vermicelli, like the kind used for pancit bihon, because they cook faster and have a better texture. Use whichever you like best.
- Shrimp: Whole shrimp work best because the heads and shells can be used to make the stock. Any size is fine. If you want a quicker option, shrimp bouillon cubes can work instead. You can also add squid if you like.
- Tinapa flakes: Tinapa is smoked fish that adds a smoky, umami flavor to the sauce. You can usually find it frozen in Filipino or Asian stores. If you can't find it, canned smoked mackerel or anchovy fillets can work instead.
- Annatto powder (atsuete): This gives the sauce its orange color. You can also use annatto seeds soaked in hot water.
How to Make Pancit Palabok (Step-by-Step)
Step 1: Prepare the shrimp
Peel 1 pound of shrimp. Save the heads and shells for the stock.
Make a shallow slit along the back, then use a toothpick or the tip of a knife to remove the dark vein.
Step 2: Soak the noodles
Soak 8 ounces of noodles in lukewarm water for about 20 minutes, or until softened but still firm. Drain and set aside.
Step 3: Make the shrimp stock
Heat 1 tablespoon of oil in a saucepan over medium-high heat.
Add the shrimp heads and shells, then cook until lightly browned. Press on the heads as they cook to release more flavor.
Add a generous pinch of salt, some ground pepper, a bay leaf, and 3 cups of water.
Bring to a boil, then lower the heat and simmer for about 5 minutes.
Step 4: Cook the shrimp
Add the shrimp to the boiling stock and cook for about 1 minute, or until pink and opaque. Do not overcook.
Strain the stock. Discard the heads and shells, then set the cooked shrimp aside.
Step 5: Boil the Eggs
Bring water to a boil in a small pot over medium-high heat. Carefully add 2 eggs and cook for 10 minutes.
Transfer them right away to a bowl of cold water to stop the cooking and make them easier to peel. Peel, slice, and set aside for topping.
Step 6: Brown the ground pork
Heat a a wok or large pan over medium-high heat. Add 1 tablespoon of oil, unless your pork has enough fat on its own.
Cook 8 ounces of ground pork, breaking it up into small pieces, until browned. Season with salt, then push it to one side of the pan.
Step 7: Sauté the aromatics
Add 4 garlic cloves (minced) and 1 small onion (finely chopped). Sauté until they soften and caramelize.
Step 8: Brown the tinapa flakes
Cook ¼ cup tinapa flakes until lightly browned. This adds more flavor and helps reduce any strong fishy smell.
Step 9: Add the annatto and stock
Add 1 teaspoon annatto powder, then 2 cups of the shrimp stock. Add more as needed until the sauce reaches the consistency you like.
Season with some fish sauce and ground black pepper. Bring to a boil, then taste and adjust as needed.
Step 10: Thicken the sauce
In a small bowl, mix 2 tablespoons cornstarch with ¼ cup cold water until smooth. Slowly pour the slurry into the sauce while stirring.
Let the sauce simmer until thickened.
Step 11: Cook the noodles
Cook the soaked noodles in boiling water for about 2 minutes, or until tender but not too soft.
Step 12: Assemble the palabok
Drain the noodles and arrange them on a platter or divide them into individual servings. Spoon the sauce over the noodles.
Top with the shrimp, sliced boiled eggs, chopped green onions, and crushed chicharon.
Serve your pancit palabok warm with calamansi or lemon on the side.
Cooking Tips
- Don't overcook the shrimp.
- Brown the shrimp heads and shells well for better stock.
- Use more or less stock depending on how thick you want the sauce.
- Don't overcook the noodles.
- Taste the sauce before serving since fish sauce and tinapa can vary in saltiness.
How to Store and Reheat
- To store: Refrigerate leftovers in an airtight container for up to 3 days. If possible, keep the noodles, sauce, and toppings separate.
- To reheat the sauce: Warm on the stove or in the microwave. Add a little water or stock.
- To reheat the noodles: Dip in hot water just until warmed through.
Recipe FAQs
Pancit palabok is a Filipino noodle dish made with thin rice noodles and a savory orange sauce, then topped with shrimp, eggs, tinapa, chicharon, and green onions.
Pancit palabok usually uses thinner noodles and sauce spooned over the top. Pancit malabon usually uses thicker noodles and tends to have more seafood.
Pancit luglug is very similar to pancit palabok. One main difference is the noodles. Luglug is often made with thicker noodles.
You can use noodles labeled for palabok, but thin rice noodles or bihon are easier to find and cook faster.
Tinapa is smoked fish. It adds a smoky flavor to the sauce.
Try Other Pancit Variations
- Pancit Malabon: Made with thicker noodles and a richer seafood sauce.
- Pancit canton: Stir-fried wheat noodles with meat, seafood, and vegetables.
- Pancit bihon: Stir-fried rice noodles with meat and vegetables.
- Sotanghon guisado: Made with glass noodles, meat, and vegetables.
- Pancit lomi: A thick noodle soup with meat, vegetables, and egg.
- Pancit chami: Made with fresh miki noodles and a thicker sauce.
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📖 Recipe
Pancit Palabok Recipe (Filipino Noodles with Shrimp Sauce)
Equipment
- Medium pot (for the stock and noodles
- Small pot (for the eggs)
- Wok or large pan (for the sauce)
- Strainer
Ingredients
- 8 ounces thin rice noodles
- 1 pound whole shrimp
- 1 bay leaf
- 8 ounces ground pork
- 4 garlic cloves minced
- 1 small onion finely chopped
- ¼ cup tinapa flakes (smoked fish)
- 1 teaspoon annatto powder
- Fish sauce to taste
- 2 tablespoons cornstarch (with ¼ cup water)
- Salt and pepper to taste
- Neutral oil for sautéing
Toppings
- 2 eggs
- ½ cup chicharon or pork skin (crushed)
- Scallions, green onions, or chives sliced
- Lemon or calamansi
Instructions
- Prepare the shrimp: Peel and devein the shrimp. Save the heads and shells for the stock.
- Soak the noodles: Soak the noodles in lukewarm water until softened but still firm. Drain and set aside.
- Make the shrimp stock: Cook the shrimp heads and shells in oil until lightly browned. Add water, salt, pepper, and a bay leaf. Bring to a boil, then simmer for about 5 minutes.
- Cook the shrimp: Add the shrimp to the boiling stock and cook until pink and opaque, about 1 minute. Strain the stock, then set the shrimp aside.
- Boil the eggs: Boil the eggs for 10 minutes. Transfer to cold water, then peel and slice.
- Brown the ground pork: Cook the ground pork in a wok or large pan until browned. Season with salt, then push to one side.
- Sauté the aromatics: Add the garlic and onion, then cook until softened.
- Brown the tinapa flakes: Add the tinapa flakes and cook until lightly browned.
- Add the annatto and stock: Stir in the annatto powder, then add the shrimp stock. Season with fish sauce and black pepper. Bring to a boil, then taste and adjust.
- Thicken the sauce: Stir in the cornstarch slurry. Simmer until thickened.
- Cook the noodles: Cook the soaked noodles in boiling water until tender but not too soft.
- Assemble the palabok: Drain the noodles, then arrange on a platter or divide into servings. Spoon the sauce over the top, then add the toppings. Serve with calamansi or lemon on the side.
Notes
- Palabok noodles: Usually thicker and slower to cook. I like thin rice noodles or vermicelli because they cook faster and have a better texture.
- Shrimp: Whole shrimp are best for making stock. Shrimp bouillon cubes work for a quicker option. Squid is also a good addition.
- Tinapa flakes: Smoked fish that adds a smoky, savory flavor. Canned smoked mackerel or anchovy fillets can work instead.
- Annatto powder: Gives the sauce its orange color. You can also use annatto seeds soaked in hot water.
- Brown the shrimp heads and shells for more flavor.
- Do not overcook the shrimp.
- Add the stock as needed to adjust the sauce.
- Do not overcook the noodles.
- Taste and adjust before serving.
- To store: Refrigerate for up to 3 days. Keep the noodles, sauce, and toppings separate, if possible.
- To reheat the sauce: Reheat on the stove or in the microwave. Add water or stock if needed.
- To reheat the noodles: Dip in hot water for a few seconds.
Jomelyn says
Palabok is always delicious! We love this recipe and make this for special ocassions.
Nora Reyes says
Hi Jomelyn, I'm so glad you like it! Palabok for special occasions sounds perfect!