Pansit Palabok with Shrimp and Pechay

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty noodle dish featuring rice noodles in a rich shrimp-based sauce with tender bok choy, embodying Filipino street food elegance. This filipino ready in about 40 minutes pairs rice noodles, shrimp, shrimp broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 6 Filipino cuisine 500 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 8 oz rice noodles according to package directions, then drain and set aside.
  2. Step 2: In a skillet, heat 1 tbsp oil over medium-high. Add 6 oz peeled shrimp and cook for 2 minutes until pink, then remove and set aside.
  3. Step 3: In the same skillet, sauté 3 minced garlic cloves and 1/2 cup diced onion for 2 minutes until fragrant. Stir in 2 tbsp tomato paste and cook for 1 minute.
  4. Step 4: Add 2 cups shrimp broth, 2 cups bok choy, 1 tbsp fish sauce, and 1/4 cup water. Simmer for 5 minutes until bok choy is tender. Mix 1 tsp cornstarch with 1/4 cup water and stir into sauce until thickened.
  5. Step 5: Return shrimp to skillet and toss with 8 oz cooked noodles. Serve immediately.

Frequently asked questions

How long does Pansit Palabok with Shrimp and Pechay take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pansit Palabok with Shrimp and Pechay?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.

Can I substitute ingredients in Pansit Palabok with Shrimp and Pechay?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pansit Palabok with Shrimp and Pechay for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pansit Palabok with Shrimp and Pechay?

Filipino filipino like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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