Pancit Palabok

Instructions

1. Prepare the noodles
   Soak the rice noodles in warm water for about 15 minutes until soft. Drain well. In a large pot, bring water to a boil and cook the noodles for 2-3 minutes until tender but still firm. Drain and set aside.
2. Make the sauce base
   In a large pot, heat the oil over medium heat. Sauté the garlic and onion until fragrant and translucent. Add half of the shrimp and cook until they turn pink, about 2-3 minutes.
3. Create the shrimp sauce
   Add the fish sauce to the pot and stir. Pour in the shrimp or chicken broth and bring to a simmer. Add the annatto water or powder to give the sauce its distinctive orange color. Let it simmer for 5 minutes to develop the flavors.
4. Thicken the sauce
   Slowly pour the cornstarch mixture into the simmering sauce while continuously stirring to avoid lumps. Continue cooking until the sauce thickens to a gravy-like consistency, about 3-5 minutes. Season with additional fish sauce or salt if needed.
5. Cook remaining shrimp
   In a separate pan, sauté the remaining shrimp until pink and fully cooked, about 2 minutes. Set aside for topping.
6. Assemble the dish
   Place the cooked noodles on a large serving platter. Pour the thickened sauce over the noodles, making sure to cover them completely. The sauce should be generous and coat all the noodles.
7. Add the toppings
   Arrange the cooked shrimp, sliced hard-boiled eggs, smoked fish flakes or crushed pork rinds, and chopped green onions on top of the sauced noodles. These toppings provide different textures and flavors that make the dish special.
8. Serve
   Serve the Pancit Palabok hot with calamansi or lime wedges on the side. Each person can squeeze the citrus over their portion to add a bright, tangy flavor that balances the rich sauce.