Recipe

Chicken Palabok

Filipino rice noodles in a garlicky, shrimp-forward golden sauce with chicken, crisp chicharrón, and bright citrus at the finish.

By Matt Campbell

•

4.8

A platter of chicken palabok with bihon noodles coated in golden sauce, topped with chopped eggs, crispy chicharrón, scallions, and lemon wedges on a warm kitchen table

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Palabok is one of those dishes that looks like a party and tastes like you should have made twice as much. You get chewy rice noodles, a golden garlic sauce that clings to everything, and toppings that hit every craving: crisp, savory, bright, and just a little chaotic in the best way.

This version keeps the spirit of classic Filipino palabok but makes it doable in a normal home kitchen without hunting down anything too wild. We lean on chicken for the main protein, plus a shrimp-boosted sauce (from broth and a little shrimp powder if you have it). The finish is the whole point: crunchy chicharrón, egg, scallions, and a serious squeeze of calamansi or lemon.

Bowls of bihon rice noodles, garlic, annatto powder, chicken, shrimp, eggs, scallions, chicharrón, and citrus arranged on a bright kitchen counter

Why It Works

Big flavor, low confusion: The sauce is a simple roux thickened with broth, garlic, and annatto for that signature color and savory depth.
Texture on purpose: Soft noodles plus crisp toppings means every bite stays interesting, even as leftovers.
Flexible protein: Chicken keeps it weeknight-friendly, but you can swap in shrimp, tofu, or leftover roast chicken without breaking the recipe.
Make-ahead friendly: Sauce and toppings can be prepped earlier, then you assemble right before serving.

Pairs Well With

Storage Tips

Best move: Store the noodles and sauce separately if you can. Palabok sauce thickens as it sits and noodles love to drink it up.

Fridge: Sauce and noodles keep well for up to 3 days in airtight containers. Toppings (egg, scallions, chicharrón) are best stored separately.
Reheat: Warm the sauce in a saucepan over low heat, adding a splash of broth or water to loosen. Briefly dip noodles in hot water to re-soften, or microwave with a damp paper towel.
Chicharrón: Keep at room temp in a sealed bag or container. Add it at the last second so it stays crisp.
Freezing: The sauce freezes okay for up to 2 months, but the noodles do not love the freezer. Freeze sauce only, then cook fresh noodles later.

Common Questions

What noodles are used for palabok?

Traditionally it is bihon, thin rice vermicelli. Some versions mix bihon with thicker rice noodles, but bihon alone is classic and easiest to find.

What makes palabok sauce orange?

Annatto (atsuete) gives it that warm orange color. You can use annatto powder, annatto oil, or annatto seeds steeped in oil. In a pinch, a tiny bit of paprika can help with color, but annatto tastes more authentic and lightly earthy.

Do I need shrimp for palabok?

Not strictly, but palabok usually has a shrimp flavor. Here, you can get that vibe with shrimp stock, shrimp bouillon, or a small amount of shrimp powder. If you want it fully shrimp-free, use chicken stock and bump up the garlic, fish sauce, and citrus.

Why is my sauce lumpy?

Usually the cornstarch or flour hit hot liquid too fast. Whisk like you mean it, and if it still gets bumpy, strain it. Nobody has to know.

How do I keep bihon from clumping?

Do not over-soak. Also, drain well, then toss with a tiny drizzle of oil and spread it out while you finish the sauce.

A saucepan of orange-gold palabok sauce being whisked smooth on a stovetop, with garlic and annatto visible

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot or deep skillet for the sauce
Medium pot for boiling eggs
Large bowl for soaking bihon
Fine-mesh strainer (helpful for smooth sauce)
Whisk and wooden spoon
Chef’s knife and cutting board
Serving platter or wide bowl for assembly

The first time I tried to make palabok at home, I treated it like “just noodles” and wondered why it tasted flat. Then I realized palabok is not just noodles. It is a sauce situation and a topping situation and a squeeze-of-citrus-at-the-end situation. Now I set up the toppings like a little build-your-own chaos bar, and suddenly everyone is in the kitchen, “just checking” the chicharrón bag. Every time.

Chicken Palabok

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 50 minutes

Servings 6

Ingredients

For the noodles and toppings

8 oz bihon (rice vermicelli)
3 large eggs
1 cup cooked shredded chicken (rotisserie is perfect)
1 cup shrimp, peeled and deveined (optional but great), quickly sautéed or poached
1 cup chicharrón, crushed (pork rinds)
1/2 cup scallions, thinly sliced
1/2 cup fresh cilantro, chopped (optional)
1 to 2 lemons or calamansi, cut into wedges

For the palabok sauce

3 tbsp neutral oil
6 cloves garlic, minced
1 small onion, finely chopped
2 tbsp annatto powder (atsuete) or 1/4 cup annatto oil (use annatto oil instead of the neutral oil, not in addition)
3 tbsp all-purpose flour
3 cups chicken stock
1 cup shrimp stock (or additional chicken stock)
2 tbsp fish sauce, plus more to taste
1 tbsp soy sauce
1 tsp sugar
1/2 tsp black pepper
2 tbsp cornstarch + 3 tbsp cold water (slurry)

Optional add-ins

1 to 2 tbsp shrimp powder
1/2 cup toasted garlic chips
1/2 cup sautéed minced pork or ground chicken

Thin bihon rice noodles soaking in a large bowl of hot water on a kitchen counter

Instructions

Boil the eggs. Bring a small pot of water to a boil. Add eggs and simmer 10 to 11 minutes. Transfer to an ice bath, peel, and chop. Set aside.
Cook the bihon (do not leave it underdone). Put the bihon in a large bowl and cover with very hot water (just-boiled is ideal). Soak 4 to 6 minutes, tossing once or twice, until fully tender. Drain well. If you prefer more control, do a quick blanch in boiling water for 30 to 60 seconds, then drain.
If it feels sticky, rinse quickly with cool water and drain again. Toss with a tiny drizzle of oil and spread it out. Set aside.
Start the sauce base. In a large pot over medium heat, warm the oil. If using annatto oil, use it instead of neutral oil. Add garlic and onion and cook 2 to 3 minutes until fragrant and softened, stirring often.
Build color and depth. If using annatto powder, stir it in now and cook 30 seconds to bloom the color. If you used annatto oil, you can skip this step or add a small pinch of annatto powder if you want the color deeper.
Make a quick roux. Sprinkle in flour and cook 1 minute, stirring constantly. You want it to look like a loose paste and smell a little nutty, not raw.
Whisk in the broth. Slowly pour in chicken stock and shrimp stock while whisking. Bring to a gentle simmer.
Season. Stir in fish sauce, soy sauce, sugar, and black pepper. If using shrimp powder, add it now. Simmer 5 minutes.
Thicken to cling. Stir the cornstarch slurry again, then drizzle it into the simmering sauce while whisking. Simmer 1 to 2 minutes until glossy and thick enough to coat a spoon. If it gets too thick, loosen with a splash of stock or water.
Warm the chicken and shrimp. Stir shredded chicken into the sauce just to heat through. If using shrimp, fold it in at the end so it stays tender.
Assemble. Pile noodles onto a platter. Spoon sauce generously over the top. Finish with chopped egg, scallions, cilantro if using, and a snowstorm of crushed chicharrón.
Do not skip the citrus. Serve with calamansi or lemon wedges and squeeze right before eating. That brightness makes the whole dish pop.

A serving platter with bihon noodles being topped with orange palabok sauce, chopped eggs, scallions, and crushed chicharrón in a home kitchen

A casual dinner table setting with a platter of palabok in the center, small bowls of toppings, citrus wedges, and serving spoons ready for sharing

Nutrition information is estimated.

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Chicken Palabok

Why It Works

Pairs Well With

Recommended

Palabok Pancit

Pancit Canton

Chicken Inasal

Chicken Tinola

Storage Tips

Common Questions

What noodles are used for palabok?

What makes palabok sauce orange?

Do I need shrimp for palabok?

Why is my sauce lumpy?

How do I keep bihon from clumping?

Chicken Palabok

Ingredients

For the noodles and toppings

For the palabok sauce

Optional add-ins

Instructions