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favorite food.

Bangkok, Thailand

Pad Thai

ผัดไทย

Stir-fried rice noodles with shrimp, tofu, egg, bean sprouts, and tamarind sauce, topped with crushed peanuts.

Thailand

Pad woon sen

ผัดวุ้นเส้น

Phat woon sen is glass noodles stir-fried with egg, vegetables, and savoury seasonings until glossy.

Laos

Padaek

ປາແດກ

Freshwater fish fermented with rice bran and salt for a year or more into a thick, chunky, intensely pungent paste.

West Sumatra, Indonesia

Padang Rice

Nasi Padang

Steamed rice served with various Minangkabau dishes including rendang, gulai, and sambal, served in Padang restaurants.

West Sumatra, Indonesia

Padang Satay

Sate Padang

West Sumatra beef satay with thick turmeric-infused curry gravy instead of peanut sauce.

West Sumatra, Indonesia

Padang Soto

Soto Padang

Clear beef soup from Padang with fried beef slices, crispy fried vermicelli, and potato patties.

Hungary

Padlizsán Krém

Salată de vinete

A Transylvanian grilled-eggplant spread known as padlizsánkrém in Hungary and salată de vinete in Romania; home versions vary.

Guam

Pado'lalo'

Padolalo is grilled eggplant mixed with green onion, peppers, lemon, and coconut milk, then served chilled as a smoky, tangy Chamorro vegetable dish.

Galicia, Spain

Padrón Peppers

Pimientos de Padrón

Blistered Galician peppers, the iconic "some are hot, some are not" tapa.

Valencia, Spain

Paella Valenciana

The original paella from Valencia: short-grain rice cooked with chicken, rabbit, garrofon butter beans, green beans, and saffron over an open wood fire in a wide shallow pan.

Paphos, Cyprus

Pafitiko Loukaniko

Παφίτικο λουκάνικο

Coarse pork sausage from the Paphos district, marinated in dry red wine with coriander seed and smoked, then air-dried.

Croatia

Pag Cheese

Paški sir

Hard sheep's milk cheese from island of Pag, with distinctive salty, nutty flavor from sheep grazing on salt-covered herbs, PDO protected.

Slovakia

Pagáč

Small savoury scones made with cracklings, cheese or potato in the dough, sold in bags and eaten with beer.

Greece

Paidakia

Παιδάκια

Grilled lamb chops.

Chile

Paila Marina

Traditional seafood soup served in earthenware bowl with shellfish, fish, herbs and spices, a coastal Chilean classic.

Saint Lucia

Paime

Sweet snack made for Creole day celebrations; a traditional Saint Lucian sweet; similar to a sweet dumpling or cake; made with cornmeal, coconut, pumpkin, and spices; wrapped in banana leaves and boiled; a festive treat for Creole month in October; the paime of Saint Lucia; a sweet, spiced, boiled cake; a Jounen Kwéyòl specialty.

Guadeloupe

Pain Natté

A braided Guadeloupean bread, slightly sweet and enriched, its plaited shape giving it a soft, pull-apart crumb.

Brussels, Belgium

Pain à la Grecque

A Belgian rectangular caramelized bread with sugar and cinnamon from Brussels, a daily and tea classic

Portugal

Painho de Portalegre

Painho de Portalegre is a Portuguese sausage or cured meat from Portalegre District, seasoned and preserved to concentrate its smoky, savory flavor.

British Virgin Islands

Painkiller

BVI Painkiller

The BVI cocktail, invented at Soggy Dollar Bar on Jost Van Dyke in the 1970s; made with premium dark rum, cream of coconut, pineapple juice, orange juice (secret proportions), and topped with fresh grated Grenadian nutmeg

Alentejo, Portugal

Paio

Paio de Beja

Smoked Alentejo pork sausage with chunks of lean meat and fat.

Wallis and Futuna

Pakanuku

Talo Vusiga

A prized water taro variety grown in flooded terraces on Futuna, particularly around Nuku; the large, starchy corms are reserved for customary events and umu feasts.

Odisha, India

Pakhala

ପଖାଳ

Cooked rice is soaked and lightly fermented in water, then served cool with salt, curd, and fried accompaniments in Odisha.

Uzbekistan

Pakhlava (Uzbek)

Paxlava

A Uzbek layered nut and honey pastry, a festive and sweet shop classic

Punjab, India

Pakistani Basmati

باسمتی چاول

Long-grain aromatic rice traditionally cultivated in the Himalayan foothills and Punjab regions across present-day India and Pakistan. Its slender grains elongate and turn soft and fluffy when cooked; aging is used to develop its characteristic aroma and texture.

India

Pakora

पकोड़ा

A deep-fried fritter made by dipping vegetables in spiced gram flour batter. It is a monsoon snack across India.

Hungary

Palacsinta

Palacsinta is a thin crepe-like pancakes, sweet or savory, never eaten for breakfast in Hungary, thin almost transparent.

Denmark

Palaegschokolade

Pålægschokolade

Thin chocolate slices for bread, a unique packaged product.

Pakistan

Palak Gosht

پالک گوشت

Lamb cooked with spinach, a green, garlicky curry.

India

Palak Paneer

पालक पनीर

Paneer cubes in a smooth spinach puree flavored with garlic, cumin, and fenugreek. A nutritious North Indian vegetarian classic.

The Gambia

Palasas Leafy Stew

Palasas

Leafy greens cooked down with palm oil, onion, chilli, and smoked fish or meat into a dark sauce served with rice.

Myanmar

Palata

ပလာတာ

Layered wheat flatbread fried on a flat griddle in oil until crisp on the outside and flaky within, eaten savoury with curry or sweet with sugar.

Palau

Palauan Coconut Candy

Uleld

Grated coconut with sugar formed into patties or sausage shapes, oven-baked; traditionally wrapped in dried banana leaves; a traditional Palauan candy sold at markets and made at home; a sweet that showcases the versatility of coconut.

Babeldaob (Main Island Traditional Palau), Palau

Palauan Mangrove Crab

Chemang

Palauan mangrove crab is mud crab from the lagoon, steamed or cooked with coconut until the white claw meat is sweet and firm.

Liberia

Palava Sauce

A Liberian leafy stew of greens, onion, pepper and meat or fish, related to plasas traditions.

Togo

Palava Sauce

A Togolese leafy stew of greens, onion, pepper and fish or meat.