Rice Noodles with Shrimps

What is Filipino cuisine like? It is a melange of different colonial influences. Personally, I think it's not as spicy as our neighboring countries' dishes.(I want 'em spicy).  However, we have a region that's known for cooking vegetables in spicy coconut sauce. I have later realized that almost everyone in the Philippines has a sweet tooth, so there's banana ketchup and sweet mayo. I had the impression, being with other foreign travelers that they either liked it or hated it. There's a lot of fat in the cooking in general, but there are lean versions as well. 

Filipinos are gourmands, eating small portions, six times a day. Instead of asking, "How are you?  Our pleasantries start with, "Have you eaten?" 

Pancit Palabok can be translated as Rice Noodles with shrimps.
Pancit means noodles.
Here is a dish that is typically served during birthday parties,
with the traditional belief that noodles signify long life.

  • Palabok noodles- Rice Noodles ( "Super Q" brand )
  • 1 lb Ground chicken or pork 
  • 1 pack firm tofu (fry before dicing)
  • 3 hardboiled eggs, for garnish
  • 1 pound peeled shrimp, chopped
  •  Bixa Orellana / Achuete powder (Mama Sita)
  • 2 cans cream of chicken (Campbells)
  • 1 cup chicken broth (dissolve Knorr / Maggi bouillon cubes in water)
  • Cornstarch mixed with water (to thicken sauce)
  • Minced garlic (make 2 batches of 1 tbsp each)
  • Sliced onions (make 2 batches of 1/2 c each)
  • Fish Sauce (Patis), pepper, cooking oil, juice of 3 lemons (adjust according to taste)
  • Crushed Chicharon (deep fried pork rind)
  • Chopped spring onions


Step 1
1. Brown ground chicken/pork in oil, add garlic, onions, shrimp, tofu, & achuete powder.
2. Season with fish sauce  & pepper.
3. Cook for 10 mins.
4. Set aside.

Step 2
1. In a different pot, saute garlic & onion in oil.
2. Add chicken broth & cream of chicken, gently simmer them.
3. Dissolve cornstarch with water (depends how thick you want it to be) add to sauce, stir gently.
4. Add achuete powder for coloring (according to your desired redness)
5. Simmer then set aside.

Step 3
1. Cook noodles in boiling water( as per package's instruction)
2. Drain.


  • Place the noodles in a large bowl. Add the sauteed ground chicken/pork (not all) and sauce mixture (not all) according to your preference (dry or with a lot of sauce)
  • Add in lemon juice
  • Sprinkle crushed chicharon
  • Mix them all together.

Toppings: spring onions, chicharon, sliced hard-boiled eggs, sliced cooked shrimps.

Tintin cooked this for us last week before a poker game. 
It's the best Pancit Palabok that I ever had, so with her permission,
 I'm happy to publish her recipe here.

Et Voila!
Bon Appetit!


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  1. Looks delicious! And I love that pleasantries start with "have you eaten"! :)

  2. Banana ketchup? I'd have to try that!

  3. OMGOODNESS! pancit palabok is my FAVORITE filipino dish and i have been asking around for recipes. so happy you posted this - thank you!!!!!

  4. Banana ketchup is one of my favorites.

    And thank you for the recipe. I've avoided my Mom's recipes because they are fattening, but I think I need to learn them now. I'm bookmarking this.

  5. Thanks for sharing my recipe, Arni! Always happy to help. :)

  6. Looks and sounds delicious!
    Your photo and its’ source have been featured on the World Food Guide website: