Pancit palabok is a Filipino noodle dish with thin rice noodles and a savory orange sauce made with shrimp, pork, and tinapa. It is topped with shrimp, eggs, and chicharon.
It may look like it takes a lot of work, but it's actually very easy to make.
With a few simple steps, you can make this classic noodle dish for family meals or special occasions.
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Ingredients You'll Need
Notes and Substitutions
- Palabok noodles: These noodles are thicker and take longer to cook. I like using thin rice noodles or vermicelli (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, you can use shrimp bouillon cubes. You can also add squid if you like.
- Tinapa flakes: 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 pot 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 pour in the shrimp stock (about 2½ cups).
Add more water if you like more sauce.
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 usually have more seafood.
Pancit luglug is very similar to pancit palabok. The main difference is that the noodles are usually mixed with the sauce. "Luglug" means to dip or rinse in water.
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.
More Pancit Dishes to Try
- 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
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
- 3 cups water
- 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
- 2 tablespoons cornstarch (with ¼ cup water)
- Salt and pepper
- Neutral oil
Toppings
- 2 eggs sliced
- ½ cup chicharon or pork skin crushed
- Scallions, green onions, or chives chopped
- Lemon or calamansi on the side
Instructions
- Peel and devein the shrimp. Save the heads and shells for the stock.
- Soak the noodles in lukewarm water until softened but still firm. Drain and set aside.
- 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.
- Add the shrimp to the boiling stock and cook until pink and opaque, about a minute. Strain the stock, then set the shrimp aside.
- Boil the eggs for 10 minutes. Transfer to cold water, then peel and slice.
- Cook the ground pork in a wok or large pan until browned. Season with salt, then push to one side.
- Add the garlic and onion, then cook until softened.
- Add the tinapa flakes and cook until lightly browned.
- Stir in the annatto powder, then add the shrimp stock. Add more water if you like more sauce.Season with fish sauce and black pepper. Bring to a boil, then taste and adjust.
- Stir in the cornstarch slurry. Simmer until thickened.
- Cook the soaked noodles in boiling water until tender but not too soft.
- 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!