Gluten-Free Palabok
Indulge in the vibrant flavors of *Gluten-Free Palabok*, a Filipino noodle dish that’s been reimagined for those with gluten sensitivities. Featuring tender gluten-free rice noodles as its base, this dish is layered with a savory shrimp sauce infused with the rich hue of annatto powder and a medley of aromatics like garlic and onion. A decadent finish of crispy pork chicharon, hard-boiled eggs, and fresh spring onions lends each bite a delightful texture and bold flavor, while a squeeze of lemon brightens the dish with a zesty kick. Perfect for gatherings or a comforting weeknight dinner, this gluten-free twist on a Filipino classic is both satisfying and friendly for dietary restrictions. Ready in under an hour and packed with authentic taste, Gluten-Free Palabok will transport your taste buds straight to the heart of the Philippines!
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Recipe Information
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
- to taste Salt
- to taste Black pepper
Instructions
Soak the gluten-free rice noodles in water for 15 minutes, then drain and set aside.
Peel and devein the shrimp, setting aside the shells. Chop the shrimp into bite-sized pieces.
Finely mince the garlic and dice the onion.
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.
Add the diced onions to the skillet with the remaining garlic and sauté until translucent.
Stir in the annatto powder, fish sauce, and shrimp shells. Sauté for about 2-3 minutes until the aroma fills the kitchen.
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.
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.
Slowly add the cornstarch slurry to the broth, stirring continuously until the sauce thickens, about 5-7 minutes.
Add the shrimp back into the thickened sauce. Adjust seasoning with more salt and pepper if needed.
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.
Pour the shrimp sauce over the noodles, ensuring even coverage.
Slice the hard-boiled eggs and arrange them on top of the noodles.
Crush the pork chicharon into small pieces and sprinkle over the palabok.
Garnish with crispy garlic, chopped spring onions, and lemon wedges.
Serve immediately, squeezing the lemon over the dish for added flavor.
Nutrition Facts
Calories |
2668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 1038 mg | 346% | |
| Sodium | 9309 mg | 405% | |
| Total Carbohydrate | 263.3 g | 96% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 16.3 g | ||
| Protein | 146.4 g | 293% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 551 mg | 42% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1940 mg | 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.
