Pancit Palabok Recipe

Pancit Palabok is a noodle dish with shrimp sauce and topped with several ingredients such as cooked shrimp, boiled pork, crushed chicharon, tinapa flakes, fried tofu, scallions, and fried garlic. A very tasty treat that is sure to relieve your hunger.

There are other noodle dishes that are similar to this. Pancit Luglog and Pancit Malabon are the ones that come close to the taste and appearance (the only difference would be the noodle and some ingredients as well as some preparation steps).

If you love Jollibee’s Palabok, I’m sure that you will love this recipe even more. Please have the necessary ingredients on hand and prepare the necessary kitchen equipments so that you could enjoy this very tasty dish in no time.

Try this tasty Pansit Palabok recipe.

pancit palabok recipe

Pancit Palabok Recipe


  • 1 pack (1 lb) rice noodles (bihon)


  • 2 tbsp cooking oil
  • 1/2 lb ground pork
  • 1 tbsp anatto powder
  • 3 cups pork broth
  • 1 piece shrimp cube
  • 6 tablespoons all-purpose flour
  • 2 tbsp fish sauce
  • 1/2 tsp ground black pepper


  • 1 cup boiled pork, thinly sliced and cut into small pieces
  • 2 pieces fried firm tofu (tokwa), cubed
  • ½ cup tinapa flakes (smoked fish)
  • ½ cup chicharon (pounded)
  • 2 hard boiled eggs,sliced
  • ½ cup cooked shrimps (boiled or steamed)
  • 1/4 cup green onion or scallions, finely chopped
  • 3 tbsp fried garlic
  • 2 pieces lemon, sliced (or 6 to 8 pieces calamansi)

Watch the cooking video:

Cooking Procedure

  1. Soak the rice noodles in water for about 15 minutes. Drain and set aside.
  2. Cook the sauce by heating a saucepan. Pour-in the cooking oil.
  3. When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes
  4. Dilute the annato powder in pork broth then pour the mixture in the saucepan. Bring to a boil (If you are using anatto seeds, soak them first in 3 tbsp water to bring-out the color)
  5. Add the shrimp cube and stir and simmer for 3 minutes
  6. Add the flour gradually while stirring.
  7. Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.
  8. Meanwhile, boil enough water in a pot.
  9. Place the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the strainer in the boiling water for about a minute or until the noodles are cooked. (make sure that the noodles are still firm)
  10. Remove the strainer from the pot and drain the liquid from the noodles.
  11. Place the noodles in the serving plate.
  12. Pour the sauce on top of the noodles then arrange the toppings over the sauce.
  13. Serve with a slice of lemon or calamansi. Share and enjoy!

Number of servings (yield): 6

Note: If you are using fresh shrimps with head, the shrimp cube can be omitted. Shell the shrimp and remove the head. Crush the head of the shrimp and use the juice instead of the shrimp cube.


  1. andrea says:

    I like to ask you how to make a soft and moist pandesal. . How do you make some cupcakes moist? Is there any secret ingredient? I appreciate your reply…

  2. Where can I buy anatto powder ? I live in Sacramento, CA? Thanks for your recipes.

  3. my favorite thanks for the share this video ^0^

  4. Karissima says:

    Yey! This dish is my all time favorite Filipino dish, always had my parents make this at my birthdays, but now I’ve a family of my own, I have to start making it myself. :-/ Thanks for the recipe and as always LOVE the video!!!

    *Btw do you have any suggestions on what goes good with this? (besides Pan DeSal) I’m having friends over for dinner this Friday and I need some ideas! (Anyone help?! Any suggestions are kindly appreciated!) Thankssss. :)

  5. Bellevue says:

    Thank you Panlasang Pinoy! In my younger years I remember that Pancit Malabon sauce was dry. Parang kinulayan lang yung noodles but really tasted so good..would you know how to make that sauce ?..TY in advance :-)

  6. Delia Rapoo says:

    Thanks for sending recipes to my email. I even make a compilation of recipes from it. Thanks and hoping that you will continue sending me new recipes in the future..

  7. i really luv pansit plabok!!!but i dont know how to cook this recipe now i can do it 2morrow 4 our media nuche…thanks a lot kuya PP!

  8. thanks sa panlasangpinoy! now i can enjoy eating palabok!!!thanks for sharing your recipe…more power

  9. jordan acosta says:

    Oooppps… seems like I’m craving it for real while reading. Like the recipe so much as it satisfies my best foods I ever wanted to taste for the rest of my life.

  10. Michel P. Orquio says:

    followed all of the steps and it ended up super! Thank you very much.

  11. Joseph says:

    Vanjo, Yes I loved this dish too. I enjoy almost all Filipino foods. The only variations I made were, I used a very thick canton style fresh noodle gotten at a Chinese market mixed with the rice ones. Too I Added canned smoked oysters, saute squid , and lots of head on shrimp arranged on top as a garnish.
    Being Who I am take take liberties with all recipes. I make them my own. I use what I have In the ref and pantry. Again this recipe was great thanks for sharing with us. Joe from Bflo, NY.

  12. favorite q ung pancit palabok gus2 q ng itry lu2in

  13. Sam- sacramento says:

    Thanks sa recipe … Dati i used to buy instant powder like mamsitas for my palabok.
    This is one of my most fave food. Im proud to say i cooked palabok made from scratch.. Once again, thanks a lot!!

  14. krishia says:

    ano pong klaseng pork ung binoiled m?:)

  15. Thanks for the demo video. I am gonna try this recipe. I would add some fresh chinese cabbage (pechay baguio) strips though for some crunch and maybe as a counterpoint for its richness.

  16. share ko lang po ha..para mas malinamnam ung palabok…ginigisa ko na sa anato oil yung shrimp at may squid pa tapos may binating itlog dun sa sauce nya.

  17. kuya…what is anatto powder?…nid ur reply…thanks…

  18. i love this panlasang pinoy recipe.2 thumbs up keep it up.

  19. this is really helpful for me, .. a soon to be housewife.. thank you so mucho.

  20. Tinapa flakes are nice to have. You can still make palabok without it.

  21. mhaegzz says:

    kuya ano po ang anatto powder

  22. It seems so easy as the way you demonstrate the cooking procedure. It looks yummy! Thanks for sharing it. By the way, what is the difference among Anato, Achuete and Mama Sita? Pls tell me which one is good for a perfect Palabok sauce. Thanks a lot! You’re one of the best Pinoy Chef.


  23. Mackoy, yung noodles ng pansit Malabon ay mas makapal and may kaunting difference lang sa ingredients and method.

  24. Thanks simplemama. Just doing the best that I can to reach out and help everyone comprehend better :)

  25. Rosendo Blanco says:

    ”””””k’ya tnx for your procedure in cooking””’ i’ve finely learned””””

  26. Hi Lanie, were doing fine…thanks for asking. It is my pleasure to help you guys out. Ingat lagi.

  27. stalap….stalap…naman nyan kuya!

  28. mirasol says:

    hello kuya thanks sa pancit palabok may the god bless you and your family.

  29. wow! thanks for sharing kuya. i love love love pancit palabok. more power po. God bless.

  30. cherry R. says:

    chef vanjo! thank u again,another yummy mid day snack..waiting for more recipe to enjoy! GOD BLESS!

  31. i been waiting for this kuya…..thanks a lottttttt.

  32. I have strong affinity with any kind of noodles and pancit palabok is near and dear to my heart. I make my red sauce from scratch which is in very close proximity to yours and use annatto seeds. For toppings I pick up at various restaurants to go. They are all located in the same area. I use lechon kawali or krispy pata that I cut and cut to serving pieces, fried calamari from Italian restaurant, tempura shrimp that I cut into serving pieces, salted eggs and crashed packaged chicharon and sprinkle it with snipped green onion.

  33. My absolute favorite ever. I may have to try this recipe soon to satisfy a craving – lol!

  34. thanks for sharing…..yummy!!!! u r really d` best parekoy!!!!

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