Filipino Pancit Palabok with Shrimp and Tinapa

Pancit Palabok is especially meaningful because its familiar aroma, vibrant orange sauce, and generous toppings can immediately bring back memories of Filipino gatherings and celebrations.

Pancit Palabok is a traditional Filipino noodle dish closely associated with the culinary traditions of Metro Manila and Central Luzon. Like many Filipino pancit dishes, it developed from Chinese noodle influences that Filipinos adapted using locally available ingredients and flavors.

What makes palabok distinctly Filipino is its savory sauce made with shrimp stock, annatto, fish sauce, pork, and smoked fish. It is traditionally served with an assortment of toppings such as shrimp, hard-boiled eggs, chicharrón, roasted garlic, green onions, and calamansi.

Several related versions are found across Luzon. Pancit Luglug is commonly associated with Pampanga and uses noodles that are briefly dipped or “luglug” in hot water. Pancit Malabon comes from Malabon in Metro Manila and generally uses thicker noodles, more seafood, and sometimes crab fat. Although their noodles and preparation methods differ, palabok, luglug, and Pancit Malabon share the same tradition of serving noodles with a rich seafood sauce and abundant toppings.

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✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Cooking Method: Sauteing, Simmering

Cuisine: Pasta, Pork

Courses: Dinner, Lunch

Difficulty: Intermediate

Servings: 5

Calories: 560

Best Season: Suitable throughout the year

Dietary: Dairy-Free, High-Protein

Description

This homemade Filipino Pancit Palabok features tender rice noodles covered in a flavorful orange sauce made with shrimp stock, ground pork, annatto, and smoked fish. It is topped with shrimp, hard-boiled eggs, chicharrón, roasted garlic, green onions, and fresh calamansi.

Noodles

8 oz rice noodles
3-4 cups water

Shrimp Stock

2 cup water
1 lb shrimp (with head)
2 tablespoons cooking oil
1 pc medium onion (sliced)
5 cloves garlic (minced)
¼ lb ground pork (or beef/chicken)
2 tbsp annatto seeds (achuete) (or 1 tablespoon annatto powder)
¼ cup water
½ cup tinapa flakes or shredded smoked trout
1½ tbsp fish sauce (or more to taste)
1 tbsp brown sugar
¼ tsp ground black pepper
Salt, to taste
4 pcs hard-boiled eggs (mashed or finely chopped)

Cornstarch Slurry

2 tbsp cornstarch
¼ cup water

Toppings

cooked shrimp
2 pcs hard-boiled egg sliced (for topping)
½ cup crumbled chicharrón or pork rinds
minced roasted garlic
chopped green onions
sliced calamansi or lemon wedges

Instructions

1
Palabok Noodles
- Bring 4 cups of water—or the amount recommended on the package—to a boil over high heat.
- Add the noodles and cook for approximately 3 minutes, or according to the package directions, until tender.
- Drain well and transfer the noodles to a serving dish.
2
Shrimp Stock
- Add water in the pot and bring to a boil
- Add the whole shrimp and cook for 3–4 minutes, or until the shrimp turn pink and are cooked through. Remove the shrimp from the stock.
- Turn off the heat, remove the shrimp then separate the heads from the bodies.
- Return the heads to the pot and gently press them to release their juices into the stock. Simmer for another minute.
- Strain the stock and discard the shrimp heads. Peel the shrimp bodies and set them aside for the toppings.
3
Prepare the annatto mixture
- Place the annatto seeds in ¼ cup of hot water.
- Let them soak until the water develops a deep orange color, then strain and discard the seeds.
**If using annatto powder, dissolve it directly in the hot water and set it aside.
4
Make the Palabok Sauce
- Heat the cooking oil in a large saucepan over medium heat.
- Add the garlic and onion. Sauté until fragrant and the onion becomes translucent.
  Add the ground pork. Season lightly with salt and pepper, then cook until the pork is lightly browned and no longer pink.
- Pour in the prepared shrimp stock. Add the shrimp bouillon cube and stir until dissolved.
- Add the prepared annatto mixture. Stir until the sauce develops an even orange color. Add a little water if the sauce is too concentrated.
- Mix in the tinapa flakes, fish sauce, brown sugar, and black pepper. Taste and add more fish sauce if needed.
- Bring the sauce to a gentle boil and simmer for approximately 3 minutes.
- Add the mashed or finely chopped hard-boiled eggs and stir until evenly incorporated.
- **In a small bowl, combine the cornstarch with ¼ cup cold water. Stir until completely smooth.
- Slowly pour the slurry into the simmering sauce while stirring continuously. Cook until the sauce reaches your preferred thickness.
- If it becomes too thick, add a small amount of water or seafood stock. Taste and adjust the seasoning before serving.
5
Assemble the palabok
- Reheat the sauce if necessary.
- Arrange the cooked noodles on a serving platter and generously spoon the palabok sauce over them.
- Top with the cooked shrimp, sliced hard-boiled eggs, crumbled chicharrón, roasted garlic, chopped green onions, and additional tinapa flakes if desired.
- Serve with sliced calamansi or lemon wedges on the side. Squeeze the citrus over the palabok just before eating.
- Enjoy!

Nutrition Facts

Servings 5

Amount Per Serving
Calories 500kcal

Note

For the best palabok, prepare the noodles, sauce, and toppings separately and assemble them just before serving. This keeps the noodles from becoming too soft and lets the sauce stay rich and flavorful. If the sauce becomes too thick, loosen it with a little shrimp stock or warm water. Don’t skip the calamansi—it adds brightness that balances the savory shrimp sauce and toppings.

Keywords: Filipino, Noodle Dish, Seafood, Pork, High Protein, No Added Dairy, Comfort Food, Party Food, Special Occasion, Make-Ahead Sauce