Pancit Palabok
Pancit Palabok
Learn how to make pancit palabok with orange shrimp sauce, bihon noodles, shrimp, tinapa, chicharon, egg, and calamansi—the classic Filipino party noodle...
Serves 10 · 1h 10m total
The Story
Pancit palabok is the show-off noodle dish at Filipino handaan. Unlike canton or bihon stir-fried in a wok, palabok is built in layers: soft bihon noodles, thick orange shrimp sauce poured over the center, then generous toppings so every forkful has protein, crunch, and smoke.
The sauce gets its color from achuete and shrimp broth reduced with pork and tinapa. It should coat the noodles like gravy—bright orange and savory—not thin and watery at the bottom of the bilao.
A loaded party plate looks like the classic version: whole shrimp, shredded chicken, tinapa flakes, chicharon, sliced egg, toasted garlic, and green onion over the sauce, with calamansi on the side for squeezing at the table.
Best paired with
Puto, lumpiang shanghai, or grilled pork barbecue on a birthday table.
Lola's Tips
- ✦Soak bihon just until pliable; drain very well so the orange sauce clings instead of thinning out.
- ✦Reduce the shrimp sauce until it coats the back of a spoon before pouring over noodles.
- ✦Fry garlic separately for topping so it stays golden and crisp.
- ✦Layer toppings in sections on the platter for a classic handaan look, and squeeze calamansi at the table.
Substitutions
- tinapa flakes → smoked fish flakes or extra shrimp
- shredded chicken → more ground pork in the sauce
- chicharon → crushed pork rinds or skip for a lighter plate
Ingredients
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Instructions
- 1
Soak bihon noodles in warm water for 5 to 8 minutes until soft. Drain very well and spread on a large platter.
- 2
Saute minced garlic and onion in a pot. Add ground pork and cook until lightly browned. Stir in chopped shrimp and cook until pink.
- 3
Pour in shrimp broth, fish sauce, achuete oil, and pepper. Simmer 10 minutes. Stir in tinapa flakes.
- 4
Thicken with cornstarch slurry, stirring until the sauce is bright orange and coats a spoon.
- 5
While the sauce finishes, fry sliced garlic in oil until deep golden. Drain on paper towels.
- 6
Pour hot sauce over the center of the noodles on the platter. Toss gently.
- 7
Top with whole cooked shrimp, shredded chicken, tinapa, chicharon, egg slices, toasted garlic, and green onion in separate sections.
- 8
Serve with calamansi halves on the side for squeezing over each plate.
Kitchen Timer · 30 min prep first
40:00
