Pancit Palabok: Noodles in Shrimp Sauce
Palabok is rice noodles covered in a bright orange shrimp sauce and topped with shrimp, crushed chicharon, egg and green onions. It is a favorite party noodle dish.
About Pancit Palabok
Pancit palabok is rice noodles in a bright orange shrimp sauce, topped with shrimp, egg, chicharon and green onions. It is a party favorite and a classic merienda, with a sauce colored with annatto and flavored with shrimp stock.
Pancit palabok is often compared to pancit Malabon, but it uses thinner noodles and a lighter sauce. The sauce gets its color from annatto and its flavor from shrimp stock and smoked fish. It is a traditional dish for parties and special occasions.
Ingredient notes
- Rice noodles: boiled until tender.
- Shrimp and shrimp heads: the source of the stock.
- Annatto oil: gives the orange color.
- Chicharon and eggs: the toppings.
Tips for the best Pancit Palabok
- Make a good shrimp stock. From the heads and shells.
- Thicken the sauce. With rice flour.
- Prepare the toppings ahead. So you can assemble quickly.
What to serve with Pancit Palabok
Serve at gatherings with calamansi wedges.
Variations and substitutions
- Malabon: see Pancit Malabon.
Storing and reheating
Refrigerate components separately for up to 2 days and assemble fresh.
Frequently asked questions
What gives palabok its color?
Annatto and shrimp stock.
What is the difference between palabok and Malabon?
Malabon uses thicker noodles and sauce.
What is the difference between palabok and Malabon?
Malabon uses thicker noodles and a thicker sauce.
How do I keep the sauce from getting lumpy?
Whisk the rice flour with cold water before adding it.
More Filipino recipes you might like
Champorado, Pancit Malabon and Lugaw.
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