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| Alternative names | padek |
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| Place of origin | Laos |
| Region or state | Southeast Asia |
| Associated cuisine | Lao |
| Main ingredients | fermented fish |
| Similar dishes | prahok, pla ra, ngapi, bagoong |
Padaekorpadek (Lao: ປາແດກ) is a traditional Lao condiment made from pickled or fermented fish that has been cured. It often contains chunks of fish and is thicker, as well as more seasoned than fish sauce. The fermentation takes a long time, giving padaek an aroma similar to cheeses like Époisses.[citation needed] Unlike other versions of fish sauce in Southeast Asia, padaek is made from freshwater fish, owing to the landlocked nature of the former kingdom of Lan Xang. Padaek is used in many Lao dishes, most notably tam maak hoong.
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Fish sauces and pastes
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| Fish sauce |
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| Fish paste |
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| Fish |
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| Shellfish |
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| Other seafood |
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| Processed seafood |
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| Seafood dishes |
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| Staples / Entrees |
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| Soups / Stews |
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| Salads / Wraps |
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| Snacks / Desserts |
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| Beverages |
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| Condiments |
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| Equipment / Utensils |
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