Pancit Malabon: Seafood Rice Noodle Party Platter
Dan
Filipino seafood noodles | Thick rice noodles | Celebration platter
Pancit Malabon is a seafood-forward noodle platter with thick rice noodles, orange sauce, shrimp, smoked fish, eggs, and plenty of crunchy garnish.
Why make it: This version leans into supermarket-friendly seafood and a make-ahead sauce so the platter feels generous without being stressful.
Fresh From the Kitchen
About This Recipe
Pancit Malabon is a Filipino noodle dish associated with Malabon, known for thick rice noodles, seafood sauce, and toppings such as shrimp, squid, smoked fish, eggs, and chicharron.
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 seafood
Shrimp is the anchor. Add squid rings if they look good, or keep the platter simple with shrimp and smoked fish.
For the noodles
Thick rice noodles give Pancit Malabon its satisfying bite. If unavailable, use the widest rice noodles you can find.
Pancit Malabon Recipe
This version leans into supermarket-friendly seafood and a make-ahead sauce so the platter feels generous without being stressful.
Shopping List
- thick rice noodles
- shrimp
- squid rings optional
- smoked fish flakes
- annatto powder
- fish sauce
- cornstarch
- hard-boiled eggs
- chicharron
- green onions
- calamansi or lemon
Ingredients
Noodles
- 1 pound thick rice noodles
- Hot water for soaking or boiling
Seafood Sauce
- 1 pound shell-on shrimp
- 8 ounces squid rings, optional
- 3 cups water
- 2 tablespoons oil
- 5 garlic cloves, minced
- 1 teaspoon annatto powder
- 2 tablespoons fish sauce
- 2 tablespoons cornstarch mixed with 3 tablespoons water
Toppings
- 3 hard-boiled eggs, sliced
- 1/2 cup crushed chicharron
- 1/4 cup smoked fish flakes
- 1/4 cup fried garlic
- 3 green onions, sliced
- Calamansi or lemon wedges
Instructions
- Cook the thick rice noodles according to the package and rinse only if needed to stop cooking.
- Peel shrimp and simmer the shells in water for a quick seafood stock.
- Briefly poach shrimp and optional squid in the stock, then remove and set aside.
- Cook garlic in oil, then stir in annatto, seafood stock, fish sauce, and pepper.
- Thicken the sauce with cornstarch slurry until it coats a spoon.
- Toss the noodles with enough sauce to coat them evenly.
- Arrange on a platter and top with shrimp, squid, eggs, smoked fish, chicharron, fried garlic, and green onions.
- Serve with calamansi wedges and extra sauce on the side.
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 Malabon
- Do not overcook squid: It needs only a short poach or it turns rubbery.
- Sauce the noodles generously: Thick rice noodles soak up sauce while they sit.
- Use a large platter: The toppings are part of the drama and need space.
- Keep citrus nearby: A squeeze of calamansi keeps the rich toppings balanced.
How To Serve And Store
Serve as a party platter with extra calamansi and hot sauce. Refrigerate leftovers for up to 3 days; reheat gently with a spoonful of water or seafood stock.
Common Questions
Is Pancit Malabon the same as palabok?
They are related, but Malabon usually uses thicker noodles and a more seafood-heavy topping style.
Can I skip squid?
Yes. Use more shrimp or add cooked crabmeat if you like.
Can I make the sauce ahead?
Yes. Rewarm it and loosen with water before tossing with noodles.
What can replace smoked fish?
Use a little extra fish sauce or omit it for a milder platter.
Would your Pancit Malabon platter be all shrimp, or would you add squid and smoked fish too? 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.
