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.
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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
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.
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.
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.
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.
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.
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.
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.
Step 7: Sauté the Aromatics
Add the garlic and onion, then sauté them until they become translucent, soft, and caramelized.
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.
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.
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.
Step 11: Blanch the Noodles
Briefly blanch the soaked noodles in boiling water until they become tender but not overly soft, about 2 minutes.
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.
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.
Recipe FAQs
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.
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.
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.
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 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
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📖 Recipe
Pancit Palabok
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
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.
Jomelyn
Palabok is always delicious! We love this recipe and make this for special ocassions.
Nora Reyes
Hi Jomelyn, I'm so glad you like it! Palabok for special occasions sounds perfect!