Gluten-Free Pancit Palabok

Dive into the savory goodness of Gluten-Free Pancit Palabok, a beloved Filipino noodle dish reimagined for gluten-free diets without sacrificing flavor. Featuring tender rice noodles bathed in a vibrant, shrimp-infused sauce enhanced by annatto powder for its signature golden hue, this recipe is a true flavor explosion. Topped with succulent shrimp, ground pork, hard-boiled eggs, and a crunchy sprinkle of crushed chicharrón and fried garlic bits, every bite delivers a perfect balance of textures. Fresh spring onions and a splash of zesty lemon juice elevate the dish to a whole new level. This recipe is easy to follow, coming together in just under an hour, and is perfect as a crowd-pleasing entrée or a satisfying weeknight meal. Whether you're seeking authentic Filipino cuisine or a gluten-free twist on a classic, this Pancit Palabok delivers in both taste and tradition.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 250 grams Rice noodles (pancit bihon)
• 2 cups Shrimp broth
• 3 tablespoons Gluten-free fish sauce
• 250 grams Ground pork
• 200 grams Small shrimp, peeled and deveined
• 1 teaspoon Annatto powder
• 3 cloves Garlic, minced
• 1 medium Onion, chopped
• 2 tablespoons Cornstarch
• 1 cup Water
• 2 pieces Hard-boiled eggs, sliced
• 2 stalks Spring onions, chopped
• 0.25 cup Fried garlic bits
• 4 pieces Lemon wedges
• 0.5 cup Chicharrón (pork rinds), crushed

Directions

Step 1

Cook the rice noodles according to the package instructions. Drain and set aside.

Step 2

In a large pan over medium heat, add the ground pork and cook until it starts to brown. Remove and set aside.

Step 3

In the same pan, sauté the garlic and onion until fragrant and translucent.

Step 4

Add the shrimp and cook until they turn pink. Remove and set aside.

Step 5

Return the ground pork to the pan, add the shrimp broth and gluten-free fish sauce, and bring to a simmer.

Step 6

Dissolve annatto powder in a small amount of hot water and add to the pan for color.

Step 7

Mix cornstarch with water to create a slurry and pour into the pan. Stir continuously until the sauce thickens.

Step 8

Toss the cooked rice noodles in the sauce until well coated.

Step 9

To serve, transfer the sauced noodles to a serving platter.

Step 10

Top with cooked shrimp, sliced hard-boiled eggs, spring onions, fried garlic bits, and crushed chicharrón.

Step 11

Serve with lemon wedges on the side for squeezing over the dish before eating.

Nutrition Facts

Serving size	1841 grams (1841.0g)

Amount per serving	% Daily Value*
Calories	2112

Total Fat 98.90g	127%
Saturated Fat 30.50g	153%
Polyunsaturated Fat 0.00g
Cholesterol 1076mg	359%
Sodium 7041mg	306%
Total Carbohydrate 136.90g	50%
Dietary Fiber 6.70g	24%
Total Sugars 11.30g
Protein 167.40g	335%

Vitamin D 88IU	440%
Calcium 412mg	32%
Iron 8mg	44%
Potassium 1305mg	28%

*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: 42.2%

Protein: 31.8%

Carbs: 26.0%