Pancit Palabok is a festive Filipino noodle dish, distinct from other Pancit varieties due to its thick, savory orange shrimp-flavored gravy (palabok sauce) and its diverse toppings.

Prep Time	Cook Time	Serves
30 minutes	30 minutes	6

Part A: Ingredients

• Noodles: 1 lb Thin Cornstarch Noodles (Bihon or Palabok noodles), cooked according to package.
• Sauce Base: 2 Tbsp Oil, 1/2 cup Annatto Powder (Achiote) dissolved in 1 cup water (or use Annatto oil), 3 cups Shrimp Stock (or chicken stock), 2 Tbsp Fish Sauce, 1 Tbsp Cornstarch (dissolved in water for thickening).
• Meat Topping: 1 lb Ground Pork (cooked and seasoned), 1 cup Cooked Shrimp, 4 Hard-boiled Eggs (sliced), 1/2 cup Smoked Flaked Fish (Tinapa, optional).
• Garnish: Sliced Scallions, Crispy Pork Rinds (Chicharrón, crushed), Fried Garlic.

Part B: Instructions

Step 1: Prep the Noodles and Toppings

1. Cook the Pancit Palabok noodles according to package directions, then drain and set aside.
2. Ensure all toppings (cooked pork, shrimp, flaked fish, sliced eggs, chicharrón, etc.) are prepped and ready for assembly.

Step 2: Make the Palabok Gravy

1. In a pot, heat the oil. Add the Annatto water (or Annatto oil) and shrimp stock. Bring to a simmer.
2. Stir in the fish sauce. Taste and add salt/pepper if needed.
3. Pour the cornstarch slurry (cornstarch mixed with water) into the simmering sauce, stirring constantly until the gravy thickens to a pourable consistency. Keep warm.

Step 3: Assemble the Dish

1. Arrange the cooked noodles on a large serving platter or in individual bowls.
2. Pour a generous amount of the warm Palabok gravy evenly over the noodles, ensuring they are fully coated.

Step 4: Garnish and Serve

1. Artistically arrange the various toppings over the gravy: the cooked ground pork, sliced shrimp, sliced hard-boiled eggs, and flaked smoked fish.
2. Top with a generous sprinkle of crushed Chicharrón, sliced scallions, and fried garlic.
3. Serve immediately while warm, with lime wedges on the side for a squeeze of acidity.