Pancit Palabok Recipe (Filipino Noodles with Shrimp Sauce)

A Filipino noodle dish with rice noodles, shrimp sauce, and toppings like shrimp, eggs, tinapa, and chicharon.

Course Main Course

Cuisine Filipino

Diet Gluten Free

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 420kcal

Cost $12-$14

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.

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.

Cooking Tips

How to Store and Reheat

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.