You’ll love the rich, savory sauce made with shrimp or seafood stock, and smoked fish that gives each bite deep umami and seafood sweetness.
The texture contrast is fun: soft rice noodles, crisp chicharrón, tender shrimp or smoked fish flakes, and the creamy sauce all come together beautifully. Hungry Huy
The bright orange‑tinged sauce—thanks to annatto—makes the dish visually appealing and festive.
It’s versatile: you can make it for a modest family meal or dress it up for a special occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Rice noodles (bihon or palabok‑style)
Oil
Onion, chopped
Garlic, minced
Shrimp (plus stock or seafood broth)
Annatto (atsuete) powder or seeds
Smoked fish flakes (tinapa) or equivalent smoked fish
Fish sauce
Black pepper
Corn‑ or all‑purpose flour (to thicken the sauce)
Hard‑boiled eggs, sliced
Scallions (green onions), chopped
Lemon or calamansi/lime wedges
Directions
Prepare the seafood stock: If using whole shrimp with shells, cook them in stock or water until done, reserve some cooked shrimp for topping and use the shells to infuse extra flavor, then strain.
Soak the rice noodles (if required) and then cook them according to package instructions until al dente. Drain and set aside.
In a skillet or saucepan, heat oil over medium heat. Sauté onion until translucent, then add garlic and cook until fragrant.
Add Then add minced shrimp (if reserved), smoked fish flakes, fish sauce, annatto (dissolved if using seeds), and black pepper. Mix thoroughly. cook until browned. Then add minced shrimp (if reserved), smoked fish flakes, fish sauce, annatto (dissolved if
Pour in the seafood stock and bring to a simmer. Then stir in a flour (or cornstarch) slurry to thicken the sauce. Cook until sauce is thick and coats the back of a spoon.
Place the cooked noodles on a large serving platter (or divide among plates). Pour the sauce evenly over the noodles.
Arrange the toppings: sliced hard‑boiled eggs, the remaining cooked shrimp (if used), crushed chicharrón, smoked fish flakes, and chopped scallions. Place lemon or calamansi wedges at the side for squeezing.
Serve immediately while warm, and toss gently if desired so that the toppings mingle with the noodles.
Servings and timing
Serves: about 6 people (adjust up or down depending on occasion).
Prep time: roughly 20‑30 minutes (stock and topping prep may add more)
Cook time: approximately 30 minutes (including sauce and noodles)
Variations
For a vegetarian/vegan version: Replace with minced mushrooms or tofu; omit smoked fish flakes and use a vegetarian “smoked” seasoning or mushrooms for depth. with minced mushrooms or tofu; omit smoked fish flakes and use a
Use different noodle types: If you can’t find traditional palabok noodles, try thin rice vermicelli or bihon rice noodles—texture will differ slightly, but flavor remains.
Add extra seafood: Shrimp, squid, mussels or crab meat can be added on top for a more luxurious version—especially common in a variant called Pancit Malabon.
Adjust the sauce color/intensity: Increase or decrease annatto powder/seeds for a more vibrant look; add more smoked fish or fish sauce for stronger umami.
Storage/Reheating
Store any leftovers in an airtight container. Keep the noodles, sauce and toppings separate if possible to maintain texture.
In the fridge: Up to 2‑3 days.
To reheat: Warm the sauce gently on the stovetop with a splash of water or stock if it’s thickened too much. Then stir in the noodles and reheat until warmed through. Add toppings fresh if possible (especially chicharrón and eggs) so they don’t get soggy.
Avoid reheating toppings like chicharrón or smoked fish lumps—they’re best when fresh.
FAQs
1. What type of noodles should I use for Palabok?
Palabok traditionally uses thin rice noodles (bihon) or palabok‑style cornstarch sticks, but rice vermicelli can work in a pinch. Texture will vary slightly.
2. What gives the sauce its bright orange color?
The color comes from annatto (atsuete) seeds or powder, which when steeped or cooked in hot liquid give the sauce a vivid orange‑yellow hue.
3. Can I skip the smoked fish flakes or chicharrón?
Yes—you can, but you’ll lose some of the smoky and crunchy elements that make Palabok distinct. You can use other crunchy toppings (like toasted breadcrumbs) and add a smoky seasoning if needed.
4. How can I make the sauce thicker or thinner?
If too thin: increase the amount of flour or cornstarch slurry gradually until desired consistency. If too thick: add a little more broth or water to loosen it.
5. Is this dish appropriate for a gathering or party?
Absolutely. Because it’s colorful, rich and festive, Palabok is often served at celebrations and can be assembled on a large platter for sharing.
6. How do I get the best flavor from the seafood stock?
Using shrimp shells (and heads if available) to infuse the stock adds depth. Simmering the shells in the stock for some minutes before discarding them gives more flavor.
7. What toppings should I include?
Traditional toppings include: hard‑boiled eggs, smoked fish flakes (tinapa), crushed chicharrón, chopped scallions, cooked shrimp. Also lemon or calamansi wedges for acidity.
8. Can this be made ahead of time?
You can prepare the sauce ahead and keep it chilled; cook the noodles later. Assemble just before serving so the noodles don’t become soggy. Keep toppings separate until serving.
9. How do I make it vegetarian or vegan?
mushrooms or tofu, omit smoked fish, and use vegetable stock flavored with seaweed or vegan fish sauce alternative to retain some umami.
10. Why is my sauce pale or lacking color?
Possible reasons: not enough annatto powder, too much liquid diluting the color, or annatto seeds weren’t properly steeped. You can remedy by dissolving more annatto in warm water and adding it.
Conclusion
This Creamy Palabok is a wonderful dish that brings together rich seafood and pork‑based sauce, vibrant color, and satisfying toppings—all layered over soft rice noodles. Whether you’re cooking for a family dinner or a festive gathering, this recipe has the “wow” factor and flexibility to adapt to your taste and dietary needs. Enjoy the process of assembling it, and more importantly, enjoy the savory, comforting result.
Creamy Palabok is a rich and comforting Filipino noodle dish made with rice noodles topped with a seafood-and-flavored orange-hued sauce, and garnished with hard-boiled eggs, smoked fish flakes, chicharrón, and scallions. It’s a festive, umami-packed recipe perfect for gatherings or special meals.
Author:Catherine
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
Yield:6 servings
Category:Main Course
Method:Stovetop
Cuisine:Filipino
Diet:Halal
Ingredients
400g rice noodles (bihon or palabok-style)
2 tbsp oil
1 medium onion, chopped
4 cloves garlic, minced
250g shrimp, peeled and deveined (reserve shells for stock)
3 cups seafood stock (made from shrimp shells or prepared)
2 tsp annatto powder or 2 tbsp annatto seeds
1/2 cup smoked fish flakes (tinapa)
2 tbsp fish sauce
1/2 tsp black pepper
2 tbsp cornstarch or all-purpose flour mixed with 3 tbsp water (slurry)
2 hard-boiled eggs, sliced
1/4 cup chopped scallions (green onions)
Lemon, calamansi, or lime wedges for serving
Instructions
Prepare seafood stock: Cook shrimp shells in water or stock for 10-15 minutes, then strain. Set aside. Reserve some shrimp for topping, and mince the rest.
Soak and cook rice noodles according to package instructions until al dente. Drain and set aside.
In a skillet, heat oil over medium heat. Sauté chopped onion until translucent, then add garlic and cook until fragrant.
Add minced shrimp, smoked fish flakes, fish sauce, annatto (dissolved if using seeds), and black pepper. Cook until shrimp is done and mixture is well combined.
Pour in the seafood stock and bring to a simmer.
Add the cornstarch or flour slurry while stirring to thicken the sauce. Simmer until the sauce coats the back of a spoon.
Place cooked noodles on a serving platter or plates. Pour sauce evenly over the noodles.
Top with sliced hard-boiled eggs, reserved cooked shrimp, crushed chicharrón, smoked fish flakes, and chopped scallions.
Serve warm with lemon or calamansi wedges on the side.
Notes
Keep sauce, noodles, and toppings separate when storing to maintain texture.Use annatto powder for convenience, or steep annatto seeds in oil or water for color.Add more seafood like squid or mussels for a luxe version (Pancit Malabon style).Vegetarian option: Replace shrimp and fish with mushrooms or tofu, and use vegan fish sauce or seaweed broth.Only reheat sauce and noodles; add toppings fresh for best texture.
