Published: by Absolutely Recipes, in the recipes category.

Pancit Palabok Recipe.

Ingredients:

500 grams rice noodles (bihon or cornstarch noodles)
250 grams shrimp, peeled and deveined
4 cups shrimp broth or water
1 cup tinapa flakes (smoked fish flakes)
1 cup crushed chicharon (pork cracklings)
3 tablespoons cooking oil
4 cloves garlic, minced
1 onion, chopped
2 tablespoons annatto powder or achuete powder (optional)
1/4 cup fish sauce (patis)
1 tablespoon cornstarch (dissolved in 2 tablespoons water)
2 boiled eggs, sliced
1/4 cup green onions, chopped
Calamansi wedges, for serving (optional)

Recipe Instructions:

Cook the rice noodles according to the package instructions until they are al dente. Drain and set them aside.
In a separate pot, bring the shrimp broth or water to a boil. Add the shrimp and cook them until they turn pink and are fully cooked. Remove the shrimp from the pot and set them aside, reserving the broth for later use.
In a large pan, heat the cooking oil over medium heat. Sauté the minced garlic and chopped onion until they become fragrant and lightly golden.
Add the annatto powder or achuete powder to the pan and cook for a minute, stirring constantly. This will give the sauce a vibrant orange color (optional).
Pour the shrimp broth or water into the pan and bring it to a simmer. Add the fish sauce (patis) and stir well to combine.
Add the cornstarch mixture to the pan and stir continuously until the sauce thickens. This will create a rich and flavorful shrimp sauce.
Add the tinapa flakes (smoked fish flakes) to the sauce and let it simmer for a few minutes to infuse the flavors.
To assemble the Pancit Palabok, place the cooked rice noodles on a serving platter or individual plates.
Pour the shrimp sauce generously over the noodles, ensuring that they are well-coated.
Arrange the cooked shrimp, crushed chicharon (pork cracklings), boiled eggs, and green onions as toppings on the noodles.
Garnish with additional crushed chicharon and green onions for added texture and flavor.

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