Low Carb Pancit Palabok
Experience a guilt-free twist on a Filipino favorite with this **Low Carb Pancit Palabok** recipe, a keto-friendly adaptation of the traditional noodle dish. Instead of carb-heavy rice noodles, tender strands of roasted **spaghetti squash** provide a wholesome base, perfectly soaking up the rich and savory annatto-infused sauce. Topped with succulent **shrimp**, flavorful **smoked fish flakes (tinapa)**, and hearty **ground pork**, every bite is layered with delicious umami. The dish is finished with classic toppings like **hard-boiled eggs**, **green onions**, and a sprinkle of **chopped peanuts**, adding vibrant texture and flavor. A squeeze of fresh **lemon juice** brightens up the savory notes, making each forkful truly satisfying. Ready in just under an hour, this low-carb take on Pancit Palabok is a perfect dish for weeknight dinners or any occasion where you want to indulge while staying on track with your healthy lifestyle.
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Recipe Information
Ingredients
- 1 medium Spaghetti squash
- 1 pound Shrimp
- 0.5 cup Smoked fish flakes (tinapa)
- 4 cloves Garlic
- 1 medium Onion
- 2 tablespoons Fish sauce
- 2 cups Chicken broth
- 1 tablespoon Annatto powder
- 1 cup Ground pork
- 2 tablespoons Coconut aminos
- 2 tablespoons Coconut flour
- 3 large Hard-boiled eggs
- 2 tablespoons Green onions
- 0.25 cup Chopped peanuts
- 1 whole Lemon wedges
Instructions
Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out the seeds. Place squash halves cut side down on a baking sheet. Bake for 30-40 minutes until tender.
While squash is baking, peel and devein shrimp. Set aside.
In a large skillet, cook ground pork over medium heat until browned. Remove from pan and set aside.
In the same skillet, heat a little oil and sauté minced garlic and chopped onions until fragrant.
Add shrimp to the skillet and cook until they turn pink. Remove shrimp and set aside.
Add smoked fish flakes to the skillet and cook for a minute or two. Stir in fish sauce, chicken broth, and annatto powder. Mix well.
In a small bowl, whisk together coconut flour and coconut aminos to make a slurry. Slowly add this to the skillet to thicken the sauce.
Once spaghetti squash is cool enough to handle, use a fork to scrape out the strands into a large serving bowl.
Pour the prepared sauce over the squash strands. Top with cooked shrimp, ground pork, and slices of hard-boiled eggs.
Garnish with chopped green onions, chopped peanuts, and lemon wedges.
Serve immediately and enjoy your low-carb Pancit Palabok!
Nutrition Facts
Calories |
2044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1736 mg | 579% | |
| Sodium | 9952 mg | 433% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 26.6 g | ||
| Protein | 222.7 g | 445% | |
| Vitamin D | 9.7 mcg | 48% | |
| Calcium | 765 mg | 59% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 4041 mg | 86% | |
*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.
