Palabok sauce is shrimp stock thickened with flour and coloured with annatto oil, so a 100g ladle is about 90 calories. That is lighter than a peanut or coconut sauce, and the plate would be modest if it stopped there. It does not. The toppings are the point of palabok, and chicharon (55 calories per 10g), half a boiled egg (35) and tinapa flakes (30) are what push a carinderia plate to 440.
The Jollibee number is useful as a reference. FatSecret lists Jollibee Palabok Fiesta at 305 calories, and it is a smaller serving with a lighter sauce than what a Malabon carinderia puts down. A fiesta-size plate from a Pancit Malabon specialist, with extra shrimp, squid, egg and a heavy chicharon topping, runs 600 or more and costs 90 to 120 pesos.
Pancit Malabon is the same idea with thicker noodles and a richer sauce that uses more shrimp fat and sometimes crab fat. Count 10 to 15 percent more than palabok for the same plate. Pancit luglug is the Pampanga name and uses the thickest noodles of the three. All of them get finished with a squeeze of calamansi, which is the one free ingredient on the plate.