Low Fat Pancit Palabok
Indulge in the flavorful delight of **Low Fat Pancit Palabok**, a healthier twist on the classic Filipino noodle dish. This recipe combines tender rice noodles with succulent shrimp, golden tofu cubes, and a rich annatto-infused sauce made lighter with low-sodium broth and minimal oil. Packed with aromatic garlic and onion, each bite bursts with savory goodness while staying guilt-free. Topped with sliced hard-boiled eggs, vibrant spring onions, and crumbled pork rinds for added texture, it’s finished with a squeeze of fresh lemon for a zesty kick. Perfect for those seeking a nutritious yet satisfying meal, this low-fat version of Pancit Palabok delivers all the traditional flavors in a wholesome package. Ready in under an hour, it’s the ultimate crowd-pleaser for dinner or special gatherings! Keywords: Low Fat Pancit Palabok, healthy noodle recipe, Filipino cuisine, guilt-free meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Rice noodles
- 250 grams Shrimp, peeled and deveined
- 500 milliliters Low-sodium chicken or vegetable broth
- 4 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 1 teaspoon Annatto powder
- 1 tablespoon Fish sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 pieces Hard-boiled eggs, sliced
- 2 tablespoons Spring onions, chopped
- 100 grams Tofu, firm and cubed
- 0.5 cup Pork rinds, crumbled (optional)
- 2 pieces Lemon wedges
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Soak the rice noodles in warm water for 10 minutes or until softened. Drain and set aside.
In a non-stick skillet, cook the tofu cubes over medium heat until golden brown on all sides. Transfer to a plate and set aside.
In a large pan, heat a small amount of water (instead of oil) and sauté the onions and garlic until translucent.
Add the shrimp to the pan and cook until they turn pink. Remove half of the shrimp for garnish and set aside.
In the same pan, add the broth, fish sauce, salt, black pepper, and annatto powder. Bring to a gentle simmer.
In a small bowl, mix cornstarch and water to form a slurry. Slowly pour into the simmering broth while stirring constantly until the sauce thickens. Lower the heat.
Add the cooked noodles to the sauce, tossing gently to ensure they are well coated.
Serve the noodles on a large platter or individual plates. Top with reserved shrimp, tofu cubes, sliced hard-boiled eggs, spring onions, and crumbled pork rinds if using.
Garnish with lemon wedges. Serve immediately and enjoy with a squeeze of lemon juice for added flavor.
Nutrition Facts
Calories |
1583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1030 mg | 343% | |
| Sodium | 6149 mg | 267% | |
| Total Carbohydrate | 81.7 g | 30% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 8.7 g | ||
| Protein | 165.3 g | 331% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1013 mg | 78% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1761 mg | 37% | |
*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.
