Dairy-Free Palabok
Delight your taste buds with this Dairy-Free Palabok, a vibrant, shrimp-topped noodle dish inspired by the classic Filipino favorite—all without a hint of dairy. Tender rice noodles provide the perfect base for a rich, velvety sauce infused with the earthy hue of annatto seeds and a harmonious blend of soy sauce, fish sauce, and aromatic garlic-onion sauté. Diced, golden-brown tofu enhances the texture while shrimp adds a protein-packed, ocean-fresh flavor. Finished with an irresistible medley of crushed pork rinds, hard-boiled eggs, and zesty calamansi or lemon wedges, this crowd-pleaser is perfect for dairy-sensitive foodies craving the comforting warmth of traditional palabok. Easy to make in under an hour, it’s a show-stopping dish that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 400 grams rice noodles
- 250 grams shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 200 grams firm tofu, diced
- 2 tablespoons annatto seeds
- 3 cups water
- 3 tablespoons cornstarch
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup spring onions, chopped
- 1 cup crushed pork rinds
- 2 hard-boiled eggs, quartered
- 1 lemon or calamansi, sliced into wedges
Instructions
Soak the annatto seeds in 1 cup of warm water for about 10 minutes to extract its color. Strain and set the colored water aside; discard the seeds.
Cook the rice noodles according to package instructions, then drain and set aside.
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of vegetable oil. Sauté the garlic and onion until fragrant and translucent, about 2 minutes.
Add the diced tofu and cook for about 5 minutes, or until they begin to brown.
Pour the soaked annatto water into the skillet, along with the remaining 2 cups of water. Bring to a simmer.
In a small bowl, mix the cornstarch with a little bit of water to make a slurry, then stir it into the skillet.
Add the soy sauce, fish sauce, salt, and pepper into the mixture. Stir well to combine and let it simmer until the sauce thickens, about 5 minutes.
Return the cooked shrimp to the skillet and stir to coat with the sauce.
Prepare the platter by placing the cooked rice noodles at the bottom. Pour the sauce over the noodles, ensuring it's evenly distributed.
Top with chopped spring onions, crushed pork rinds, and quartered hard-boiled eggs.
Serve with lemon or calamansi wedges on the side for squeezing over the palabok just before eating.
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 1003 mg | 334% | |
| Sodium | 9439 mg | 410% | |
| Total Carbohydrate | 162.7 g | 59% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 13.6 g | ||
| Protein | 178.7 g | 357% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1891 mg | 145% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2153 mg | 46% | |
*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.
