Pancit Palabok

Pancit Palabok is a beloved Filipino comfort food that brings a burst of color and flavor to the table. This dish features tender rice noodles smothered in a rich, savory shrimp-based sauce tinted a beautiful orange-red with annatto seeds (achuete). The sauce is thickened slightly for a luxurious texture that clings to every strand of noodle. It is traditionally topped with an array of crunchy and savory garnishes, including crispy chicharon (pork rinds), fried garlic, chopped green onions, hard-boiled eggs, and sautéed shrimp. The final touch is a squeeze of fresh calamansi or lemon juice, which cuts through the richness and brightens the dish. Perfect for family gatherings, fiestas, or a hearty weekend dinner, Palabok is a celebration of texture and taste that pairs comfort with festive flair.

Cooking Method: Boiling, Stewing

Cuisine: Thai

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 359.3

Description

Pancit Palabok is a beloved Filipino comfort food that brings a burst of color and flavor to the table. This dish features tender rice noodles smothered in a rich, savory shrimp-based sauce tinted a beautiful orange-red with annatto seeds (achuete). The sauce is thickened slightly for a luxurious texture that clings to every strand of noodle. It is traditionally topped with an array of crunchy and savory garnishes, including crispy chicharon (pork rinds), fried garlic, chopped green onions, hard-boiled eggs, and sautéed shrimp. The final touch is a squeeze of fresh calamansi or lemon juice, which cuts through the richness and brightens the dish. Perfect for family gatherings, fiestas, or a hearty weekend dinner, Palabok is a celebration of texture and taste that pairs comfort with festive flair.

Ingredients

rice noodles
annatto seeds (achuete)
shrimp juice
fish sauce (patis)
cornstarch
shrimps, shelled
finely crushed chicharon (pork rinds)
garlic, chopped and fried
green onion, chopped
hard boiled eggs
water
salt
black pepper
lemon wedges

Directions

1
Soak rice noodles in boiling water for 20 minutes or until softened.
2
Drain the noodles well and set aside.
3
Soak annatto seeds in 1/4 cup water for 20 minutes.
4
Rub the soaked annatto seeds between your fingers to extract the color into the water.
5
Strain and discard the solid annatto seeds, keeping only the colored liquid.
6
In a saucepan, combine the annatto water with the shrimp juice.
7
Season the liquid with fish sauce, salt, and black pepper to taste.
8
Mix cornstarch with a small amount of cold water to create a slurry, then stir it into the simmering sauce.
9
Simmer the sauce, stirring continuously, until it thickens to a gravy-like consistency.
10
Sauté the shelled shrimp in a pan until pink and cooked through.
11
Fry the chopped garlic until golden brown and crispy; set aside on a paper towel.
12
Place the drained noodles on serving plates.
13
Pour the thickened orange sauce evenly over the noodles.
14
Top with the cooked shrimp, crushed chicharon, fried garlic, and chopped green onions.
15
Arrange sliced hard-boiled eggs on top of the noodles.
16
Serve with lemon wedges on the side for squeezing over the dish before eating.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 359.3kcal

% Daily Value *
Total Fat 13.1g21%
Saturated Fat 2.3g12%
Cholesterol 133.2mg45%
Sodium 1700.5mg71%
Total Carbohydrate 41.5g14%
Dietary Fiber 2.2g9%
Sugars 1.1g
Protein 23.2g47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/pancit-palabok/