Pancit Palabok (Filipino Rice Noodles with Annatto Shrimp Sauce)
Quick answer
Pancit palabok is a Filipino celebratory noodle dish built on thin rice noodles blanketed in an orange-hued shrimp sauce.
What makes this special
- Filipino rice noodles blanketed in a shrimp sauce colored with earthy, orange annatto powder.
- Shrimp shell broth deepens the annatto-orange sauce
- Fish sauce builds umami base; lime juice cuts through it
Key ingredients
Core cooking flow
- 1 Prepare 220 g rice noodles according to the package, either boiling or soaki...
- 2 Peel 180 g shrimp, keeping the meat and shells separate.
- 3 Cover the shrimp shells with water and simmer over medium heat for about 10 minutes.
Pancit palabok is a Filipino celebratory noodle dish built on thin rice noodles blanketed in an orange-hued shrimp sauce. The sauce draws its color from annatto powder, which also contributes a faint earthy sweetness, and its savory backbone from shrimp-shell stock simmered with fish sauce. Boiled egg halves and a squeeze of lime are the traditional garnish, cutting through the richness with acidity. Fried garlic, sliced scallions, and crushed chicharron scattered on top add texture contrast and bring multiple layers of flavor to a single serving. At Filipino birthday parties and holiday gatherings, palabok is presented on a large platter and shared family-style, making it one of the most recognizable celebration dishes in the cuisine.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Prepare 220 g rice noodles according to the package, either boiling or soaking until flexible but not mushy.
Rinse briefly with cool water, drain thoroughly, and keep them loose so they do not clump before saucing.
- 2Finish
Peel 180 g shrimp, keeping the meat and shells separate.
Pat the shrimp dry so it cooks cleanly in the sauce, and reserve the shells because they are the flavor base for the stock.
- 3Control
Cover the shrimp shells with water and simmer over medium heat for about 10 minutes.
When the liquid smells savory and looks lightly colored, strain it and measure 700 ml of shrimp stock for the sauce.
- 4Control
Set a pan over medium-low heat and saute 1 tablespoon garlic for about 1 minute, just until fragrant.
Before it browns, stir in 1 teaspoon annatto powder so the oil and garlic turn evenly orange.
- 5Control
Pour in 700 ml shrimp stock and 1 tablespoon fish sauce, then bring it to a steady simmer over medium heat.
Add the shrimp meat, cook about 2 minutes, and reduce until the sauce lightly coats a spoon.
- 6Finish
Arrange the drained rice noodles on a platter and spoon the hot shrimp sauce generously over the top.
Add 2 boiled eggs, cut as desired, and serve with 1 lime so the juice can be squeezed on just before eating.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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