Palabok Recipe Without Pork: Shrimp and Chicken Noodle Feast

This shrimp and chicken palabok proves you don’t need pork to create an authentic, deeply flavorful Filipino noodle dish. I developed this version while adapting my grandmother’s recipe cards to modern dietary needs.

The secret lies in building layers of umami through shrimp, chicken, and a rich annatto-infused sauce. Rice stick noodles soak up the golden sauce, while hard-boiled eggs and calamansi add traditional finishing touches.

You’ll achieve that signature savory depth and vibrant color that defines palabok, all while keeping the dish accessible for weeknight cooking. The combination of textures—chewy noodles, tender proteins, and crisp toppings—creates a satisfying experience.

Perfect for family gatherings or when you want to introduce Filipino flavors to your table. This creation delivers on tradition without compromise.

Ingredients for Palabok Recipe Without Pork

No pork, no problem—these ingredients deliver authentic Filipino flavor with shrimp, chicken, and annatto sauce.

The annatto seeds are non-negotiable for that signature golden hue—find them at Asian markets or online. I use Silver Swan soy sauce (Filipino brand) for the most authentic taste, but any good-quality soy works. For the noodles, banh pho rice sticks are perfect (the flat ones, not the ultra-thin vermicelli). Chicken thighs stay juicier than breasts during cooking, and shrimp adds that briny depth.

Swapping proteins? Firm white fish like cod or haddock works instead of shrimp. No calamansi? Lime or lemon gets you 80% there (calamansi is sweeter though). For the pork rinds topping, crushed chicharron is traditional—but skip entirely for strict pescatarian. The sauce thickens beautifully with cornstarch, but arrowroot powder works at the same ratio if that’s what you have.

Sauce can be made 2 days ahead—just reheat gently before tossing with fresh noodles. Leftovers keep 3-4 days in the fridge (the noodles soak up sauce over time). For best results, cook the noodles fresh and assemble just before serving. Calamansi stays fresh at room temp for 1 week.

Step-by-Step Instructions for Shrimp and Chicken Noodle Feast

This method delivers rich, golden noodles with tender proteins every single time.

Step 1: Prepare the Noodles and Proteins

Soak the 8 oz Rice Stick Noodles in warm water for 15-20 minutes until pliable but still firm. Drain and set aside. Meanwhile, dice the 1 lb Chicken Thighs into 1-inch pieces and pat the 0.5 lb Medium Shrimp dry—this ensures even cooking and prevents splattering.

Finely chop the 1 whole Yellow Onion and mince the 6 cloves Garlic Cloves. I keep these separate initially because the garlic burns faster. Slice the 4 whole Hard-Boiled Eggs and thinly slice the 4 whole Green Onions for garnishing later.

Step 2: Infuse the Sauce with Annatto Color

In a large pot, heat 1 tablespoon of oil over medium heat. Add the 2 tbsp Annatto Seeds and toast for 30 seconds until the oil turns a vibrant deep orange. Immediately strain out the seeds—this infused oil will give your dish that signature golden hue.

In the same pot, sauté the chopped onion in the annatto oil for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Be careful not to let it brown, or it’ll turn bitter.

Step 3: Cook the Proteins and Build the Sauce

Increase the heat to medium-high and add the diced chicken. Cook for 5-6 minutes until no longer pink. Push the chicken to one side and add the shrimp, cooking for 2-3 minutes per side until opaque and pink.

Pour in the 3 cups Chicken Broth and 0.25 cup Low-Sodium Soy Sauce. Stir to combine, then bring to a gentle simmer. In a small bowl, mix the 2 tbsp Cornstarch with 2 tablespoons of water, then stir it into the pot. Simmer for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.

Step 4: Assemble and Garnish

Add the drained rice stick noodles to the pot, tossing gently to coat them in the sauce. Cook for 2-3 minutes until the noodles are tender and have absorbed some of the liquid. If the mixture seems too thick, add a splash of hot water to loosen it.

Transfer to a serving platter and top with the sliced hard-boiled eggs, crispy garlic, and green onions. For extra crunch, sprinkle with the 0.5 cup Crushed Pork Rinds (or a vegan alternative). Finish with a squeeze of calamansi and a sprinkle of 0.5 tsp Ground Black Pepper for brightness.

Dietary Considerations for This Recipe

Pescatarian Adaptation

For strict pescatarian needs, simply omit the 1 lb Chicken Thighs and double the 0.5 lb Medium Shrimp to 1 lb. I often add firm white fish like cod or haddock for variety. The seafood soaks up the annatto sauce beautifully. 💪

Vegan Modifications

Replace proteins with tofu or tempeh for a plant-based version. Use vegetable broth instead of chicken broth, and swap pork rinds for crispy fried shallots or crushed nuts. The annatto sauce remains the star.

Ensure your soy sauce is vegan—some brands use fish in fermentation. I prefer Silver Swan for authentic flavor.

Gluten-Free Options

Use tamari instead of regular soy sauce to avoid gluten. Verify your rice stick noodles are 100% rice—some brands mix in wheat. The rest of the ingredients are naturally gluten-free.

Nut Allergy Considerations

Skip the crushed pork rinds if there are nut concerns—many commercial versions contain traces. Opt for extra crispy garlic or fried shallots instead. Always check labels on store-bought toppings.

Low-Sodium Adjustments

Use low-sodium chicken broth and reduce soy sauce by half. Boost flavor with extra garlic, calamansi juice, or a pinch of ground black pepper. The annatto and proteins still deliver depth.

Frequently Asked Questions