Pancit Palabok: Rice Noodles with Shrimp Sauce
Dan
Filipino noodles | Orange shrimp sauce | Party garnish
Pancit palabok layers tender rice noodles with a savory orange shrimp sauce, crushed chicharron, egg, scallions, and a squeeze of calamansi.
Why make it: This version uses shrimp shells, annatto, and pantry-friendly toppings so the palabok flavor lands without requiring a restaurant kitchen.
Fresh From the Kitchen
About This Recipe
Pancit palabok is a Filipino noodle dish made with rice noodles, a shrimp-based orange sauce, and toppings such as shrimp, hard-boiled eggs, chicharron, tinapa flakes, fried garlic, and calamansi.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
Ingredient Notes
For the sauce
Shrimp shells make a quick stock. Annatto gives color, while fish sauce and a little tinapa give savory depth.
For the noodles
Palabok noodles can be thin or medium rice noodles. Follow the package timing and keep them warm before saucing.
Pancit Palabok Recipe
This version uses shrimp shells, annatto, and pantry-friendly toppings so the palabok flavor lands without requiring a restaurant kitchen.
Shopping List
- palabok rice noodles or bihon
- shrimp
- annatto powder
- fish sauce
- cornstarch
- chicharron
- hard-boiled eggs
- tinapa flakes optional
- green onions
- fried garlic
- calamansi or lemon
Ingredients
Noodles
- 12 ounces palabok rice noodles or bihon
- Hot water for soaking or boiling
Shrimp Sauce
- 1 pound shell-on shrimp
- 3 cups water
- 2 tablespoons neutral oil
- 4 garlic cloves, minced
- 1 teaspoon annatto powder
- 2 tablespoons fish sauce
- 2 tablespoons cornstarch mixed with 3 tablespoons water
- Black pepper, to taste
Toppings
- 2 hard-boiled eggs, sliced
- 1/2 cup crushed chicharron
- 1/4 cup fried garlic
- 2 tablespoons tinapa flakes, optional
- 2 green onions, sliced
- Calamansi or lemon wedges
Instructions
- Peel the shrimp and simmer the shells in water for 10 minutes to make a quick stock.
- Strain the stock, chop some of the shrimp for the sauce, and leave the rest whole for topping.
- Cook or soak the rice noodles according to the package, then drain well.
- Heat oil in a saucepan and cook garlic until fragrant.
- Stir in annatto, shrimp stock, fish sauce, pepper, and chopped shrimp.
- Whisk in the cornstarch slurry and simmer until the sauce is glossy and spoonable.
- Arrange noodles on a platter, cover with sauce, and add shrimp, eggs, chicharron, fried garlic, tinapa, and green onions.
- Serve with calamansi wedges for squeezing.
Nutrition Estimate
Approximate values per serving based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Pancit Palabok
- Keep sauce loose: Palabok sauce thickens as it cools, so stop while it is still pourable.
- Use shells for stock: They give more shrimp flavor than water alone.
- Add crunchy toppings last: Chicharron softens quickly once it touches sauce.
- Balance salt at the end: Fish sauce, tinapa, and chicharron all vary in salinity.
How To Serve And Store
Serve warm or room temperature on a platter. Keep extra sauce nearby and refrigerate leftovers separately when possible for up to 3 days.
Common Questions
Can I use peeled shrimp?
Yes. Use bottled clam juice or seafood stock to make up for the missing shell stock.
What makes the sauce orange?
Annatto gives color without making the dish spicy.
Can I skip tinapa?
Yes. The dish will be milder, but still good with shrimp stock and fish sauce.
Can I use bihon?
Yes. Thin bihon works if you do not have noodles labeled for palabok.
Which palabok topping do you reach for first: egg, chicharron, fried garlic, or shrimp? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino home-cooking source research from Panlasang Pinoy, Kawaling Pinoy, and Filipino-American cooking sources in the site roadmap.
