Nut-Free Palabok
Discover the rich and vibrant flavors of *Nut-Free Palabok*, a delightful twist on the classic Filipino noodle dish. Perfectly suited for those with nut allergies, this version retains all the savory goodness of traditional Palabok—without the worry. Tender rice noodles are generously layered with a luscious annatto-infused sauce and topped with succulent shrimp, shredded smoked fish, sliced hard-boiled eggs, and crushed pork cracklings for a satisfying crunch. Aromatic garlic, onions, and fish sauce create an umami-packed base, while fresh green onions and a squeeze of lemon add a refreshing kick. Ready in under an hour, this allergen-friendly Palabok is an elevated crowd-pleaser that's both comforting and vibrant. Ideal for special occasions or a flavorful weeknight dinner, it celebrates the essence of Filipino cuisine in every bite!
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Recipe Information
Ingredients
- 500 grams rice noodles
- 250 grams shrimp, peeled and deveined
- 2 tablespoons cooking oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon annatto powder
- 2 tablespoons fish sauce
- 3 cups chicken stock
- 3 tablespoons cornstarch
- 1 cup water
- 100 grams smoked fish, shredded
- 3 large eggs, hard-boiled and sliced
- 1 cup green onions, chopped
- 1 cup pork cracklings, finely crushed
- 2 whole lemon, cut into wedges
Instructions
Soak the rice noodles in hot water for 15 minutes, then drain and set aside.
In a large skillet, heat the cooking oil over medium heat. Add the onion and garlic, sauté until fragrant.
Add the shrimp to the skillet and cook until they turn pink, about 3 minutes. Remove the shrimp and set aside.
In the same skillet, add the annatto powder and stir well to combine with the remaining oil. Pour in the chicken stock and fish sauce, bringing it to a gentle simmer.
In a small bowl, stir together the cornstarch and water until smooth. Gradually add this mixture to the skillet while stirring, allowing the sauce to thicken. Reduce the heat to low.
Prepare a large serving platter by transferring the soaked rice noodles onto the plate.
Pour the thickened sauce generously over the rice noodles, ensuring even coverage.
Top with cooked shrimp, shredded smoked fish, sliced hard-boiled eggs, chopped green onions, and crushed pork cracklings.
Serve the Palabok warm with lemon wedges on the side for extra zest.
Nutrition Facts
Calories |
3303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.1 g | 194% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1424 mg | 475% | |
| Sodium | 8889 mg | 386% | |
| Total Carbohydrate | 178.5 g | 65% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 14.9 g | ||
| Protein | 279.4 g | 559% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 482 mg | 37% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1984 mg | 42% | |
*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.
