I use spaghetti squash. When blanched, it's like angel hair pasta noodles. Not the same as rice noodles of course pero pwede na. Pikit mata nalang para kunwari hindi sya kalabasa. For the sauce, I just guesstimate everything. I never actually measure. I base it all on my palate.
Paleo Palabok ( serves about 12)
1 lb shrimps- wild-caught kung available
about 2 tbs of anatto seeds
1 cup hot/warm water
5-6 tinapa flakes or in my case I used Spanish Sardines ( which I made din from scratch)
Patis- the brand I used is Red Boat
2-3 cloves garlic, minced.
Eggs, Spring Onions and Chicharon as toppings/garnish
Ok here's how I do it.
1. In a pan, heat some olive oil and saute the garlic and fish flakes. Meanwhile, take a cup of hot water and soak the anatto seeds for at least 10 minutes.
2. In a separate pot, bring about a liter of water to a boil. Add in shrimps, and cook for about 2-3 minutes, just to bring out the color.
3. Strain the cooked shrimps, remove shells and heads. Set the meat aside and now for the shells/heads, I grind it with my food processor and squeeze whatever juice they have left in them.
4. Add the sauteed fish to the pot of your shrimp stock. Then the anatto juice (?)

5. Add patis according to taste.
6. Simmer for at least 15 minutes.
7. To thicken the sauce I used almond meal or almond flour. Like i said, i dont really measure. If i think it's the right thickness na, then I stop.
8. Since I was planning on freezing the rest of my palabok, I went ahead and added the noodles, sliced eggs, spring onions and more fish flakes to the sauce.
9. I use a scale to measure out 8oz per freezer bag. I ended up having 10. I ate 2 servings while bagging. LOL!
Im sorry if my recipe is not that reliable. It ended up tasting really good naman. Like the palabok I used to buy on my way home from school ( Anyone from Legarda, Manila?)