Bring Back Childhood Memories with This Pancit Palabok Recipe


Ditch your instant noodles and cook your own pancit palabok at home!

Have an upcoming family gathering or just lookin’ for something to munch on your daily merienda? You surely won’t go wrong with a bilao of pancit palabok, a classic dish that has always been a favorite to many Filipinos since childhood. It’s made with thin or thick rice noodles mixed with an oh-so-flavorful orangey shrimp sauce then topped with a generous serving of hard boiled eggs, pork chicharon, and shrimp! Don’t forget to drizzle with a bit (or a lot) of calamansi juice!

Pancit Palabok
Makes 7-8 servings


1 pack Rice noodles, thin or thick
*Water, to soften noodles

  1. Soak rice noodles in water for about 2-3 minutes or just until softened. Drain well.
  2. Boil about six cups of water in a large pot. Add noodles and cook for about a minute. Remove from heat and pour noodles into a colander. Set noodles aside.

Palabok Sauce

3 Tbsps Atsuete oil*
¼ cup All-purpose flour
5 cups Shrimp stock**
1  Shrimp broth cube
*Salt and ground black pepper, to season

  1. Heat atsuete oil in a saucepan over medium heat. Add the flour and stir.
  2. Pour in the shrimp stock while stirring constantly until the atsuete-flour-oil mixture dissolves into a thick sauce.
  3. Lastly, add the shrimp broth cube and season the sauce with salt and ground black pepper.

* Heat 3 Tbsps cooking oil with 1 Tbsp annatto seeds over low heat for 4-5 minutes. Strain out seeds.
**Boil 6 cups water with shrimp heads and shells for 6-7 minutes.


¾ cup Toasted tinapa flakes
½ kilo Shrimps, peeled, deveined boiled, in salt water, halved
½ cup Crushed chicharon
4 Hard-boiled eggs, quartered
2 Tbsps  Fried chopped garlic
3 Tbsps Chopped spring onions
*Sliced calamansi, for serving

  1. On a large serving platter spread out the cooked noodles.
  2. Top the palabok sauce all over the noodles and arrange the tinapa flakes, boiled shrimp halves, chicharon, and hard-boiled eggs.
  3. Lastly, sprinkle palabok with toasted garlic and spring onions. Serve with calamansi halves.

Recipe by Omar Olorosisimo
Photographed by Miguel Abesamis of Studio 100

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