Gluten-Free Palabok

Experience the vibrant flavors of Filipino cuisine with this irresistible Gluten-Free Palabok, a delightful noodle dish reimagined for those avoiding gluten without sacrificing authenticity. This recipe features tender gluten-free rice noodles smothered in a rich, savory shrimp sauce made with annatto for its signature golden hue and fish sauce for that umami punch. Topped with crispy garlic, crushed pork chicharon, hard-boiled eggs, and fresh spring onions, every bite is a textural masterpiece. A squeeze of lemon adds a zingy freshness, making this comforting dish perfect for family gatherings or a satisfying weeknight dinner. With simple, gluten-free ingredients and straightforward techniques, this Palabok will transport your taste buds straight to the heart of the Philippines.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 450 grams Gluten-free rice noodles
• 250 grams Shrimp
• 6 cloves Garlic
• 1 medium Onion
• 3 tablespoons Fish sauce (gluten-free)
• 1 teaspoon Annatto powder
• 2 tablespoons Cornstarch
• 2 cups Water
• 1.5 cups Chicken broth
• 3 Hard-boiled eggs
• 0.5 cup Chopped spring onions
• 1 Lemon
• 100 grams Pork chicharon
• 3 tablespoons Olive oil
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Soak the gluten-free rice noodles in water for 15 minutes, then drain and set aside.

Step 2

Peel and devein the shrimp, setting aside the shells. Chop the shrimp into bite-sized pieces.

Step 3

Finely mince the garlic and dice the onion.

Step 4

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic and cook until golden brown and crisp. Remove half the garlic for garnish and set aside.

Step 5

Add the diced onions to the skillet with the remaining garlic and sauté until translucent.

Step 6

Stir in the annatto powder, fish sauce, and shrimp shells. Sauté for about 2-3 minutes until the aroma fills the kitchen.

Step 7

Remove the shrimp shells and discard. Add the chopped shrimp to the pan, season with salt and pepper, and cook until pink and opaque. Remove the shrimp from the skillet and set aside.

Step 8

In a bowl, mix the cornstarch with 0.5 cup water to form a slurry. Add the chicken broth and remaining 1.5 cups of water to the skillet. Bring to a simmer.

Step 9

Slowly add the cornstarch slurry to the broth, stirring continuously until the sauce thickens, about 5-7 minutes.

Step 10

Add the shrimp back into the thickened sauce. Adjust seasoning with more salt and pepper if needed.

Step 11

In a separate large pot, bring water to a boil. Add the soaked noodles and cook for 3-4 minutes or until tender. Drain the noodles and place on a serving platter.

Step 12

Pour the shrimp sauce over the noodles, ensuring even coverage.

Step 13

Slice the hard-boiled eggs and arrange them on top of the noodles.

Step 14

Crush the pork chicharon into small pieces and sprinkle over the palabok.

Step 15

Garnish with crispy garlic, chopped spring onions, and lemon wedges.

Step 16

Serve immediately, squeezing the lemon over the dish for added flavor.

Nutrition Facts

Serving size	2248.8 grams (2248.8g)

Amount per serving	% Daily Value*
Calories	2668

Total Fat 112.10g	144%
Saturated Fat 27.50g	138%
Polyunsaturated Fat 12.80g
Cholesterol 1038mg	346%
Sodium 9309mg	405%
Total Carbohydrate 263.30g	96%
Dietary Fiber 13.70g	49%
Total Sugars 16.30g
Protein 146.40g	293%

Vitamin D 160IU	800%
Calcium 551mg	42%
Iron 11mg	59%
Potassium 1940mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.1%

Protein: 22.1%

Carbs: 39.8%