Pad See Ew and Pad Ki Mao (also called drunken noodles) are two of the most popular Thai stir-fried noodle dishes, but they are far from interchangeable. Pad See Ew is a savory, slightly sweet dish made with wide rice noodles, Chinese broccoli, and a dark soy-based sauce, while Pad Ki Mao is a spicy, aromatic stir-fry with the same noodles but a bold, peppery sauce, fresh Thai basil, and a serious kick of chili. Both are quick, weeknight-friendly meals that come together in a single wok, and understanding their differences helps you choose the right one for your craving—or make both at home with confidence.
Ingredients
For Pad See Ew
- 8 oz (225 g) fresh wide rice noodles (or 6 oz / 170 g dried)
- 2 tbsp (30 ml) vegetable oil, divided
- 2 cloves garlic, minced
- 1 cup (100 g) Chinese broccoli (gai lan), cut into 2-inch pieces (substitute broccolini or regular broccoli)
- 2 large eggs, lightly beaten
- 8 oz (225 g) protein of choice: sliced chicken breast, beef, or tofu
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) dark soy sauce (for color; optional)
- 1 tsp (5 g) sugar
- Pinch of white pepper
For Pad Ki Mao
- 8 oz (225 g) fresh wide rice noodles (or 6 oz / 170 g dried)
- 2 tbsp (30 ml) vegetable oil, divided
- 2 cloves garlic, minced
- 2–3 Thai bird’s eye chilies, thinly sliced (adjust to taste)
- 1 cup (100 g) Thai basil leaves (holy basil if available; substitute regular basil in a pinch)
- 8 oz (225 g) protein of choice: sliced chicken, beef, shrimp, or tofu
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) fish sauce (optional, for extra umami)
- 1 tsp (5 g) sugar
- 1 tbsp (15 ml) lime juice (freshly squeezed)
Instructions
For Pad See Ew
- If using dried rice noodles, soak them in warm water for 30 minutes until pliable, then drain. If using fresh noodles, separate them gently with your fingers.
- In a small bowl, mix the oyster sauce, soy sauce, dark soy sauce (if using), sugar, and white pepper. Set aside.
- Heat 1 tbsp (15 ml) of oil in a wok or large skillet over high heat. Add the protein and stir-fry until just cooked through. Remove and set aside.
- Add the remaining 1 tbsp (15 ml) oil to the wok. Add garlic and Chinese broccoli; stir-fry for 1–2 minutes until the broccoli is bright green and slightly tender.
- Push the vegetables to one side, pour the beaten eggs into the center, and scramble them until just set.
- Add the noodles and the cooked protein back to the wok. Pour the sauce over everything and toss vigorously for 2–3 minutes until the noodles are well coated and slightly charred at the edges. Serve hot.
For Pad Ki Mao
- Prepare the noodles as above.
- In a small bowl, mix oyster sauce, soy sauce, fish sauce (if using), sugar, and lime juice. Set aside.
- Heat 1 tbsp (15 ml) of oil in a wok over high heat. Add the protein and stir-fry until cooked through. Remove and set aside.
- Add the remaining oil, then add garlic and chilies. Stir-fry for 30 seconds until fragrant (be careful not to burn the garlic).
- Add the noodles and the sauce; toss for 2 minutes until the noodles are coated and slightly charred.
- Return the protein to the wok, add the Thai basil leaves, and toss for another 30 seconds until the basil is wilted. Serve immediately.
Tips
- Noodle prep: Fresh rice noodles are best; if using dried, soak them in warm water (not boiling) until just pliable—over-soaking makes them mushy. If they stick together, rinse with warm water and toss with a little oil.
- High heat is key: Both dishes need a screaming-hot wok to get that smoky “wok hei� flavor. If your pan isn’t hot enough, the noodles will steam instead of sear.
- Adjust the spice: Pad Ki Mao is meant to be spicy, but you can control the heat by removing the chili seeds or using fewer chilies. For a milder version, use a bell pepper instead.
- Substitutions: No Chinese broccoli? Use broccolini or regular broccoli (cut small). No Thai basil? Use Italian basil, but know it’s less aromatic and slightly sweeter.
Serving Suggestions
Serve both dishes immediately, straight from the wok, with lime wedges on the side (especially for Pad Ki Mao). They pair well with a simple cucumber salad or a light Thai green papaya salad to balance the richness. For a fuller meal, add a side of crispy spring rolls or a bowl of tom yum soup.
Variations
- Protein swaps: Use shrimp, pork, or extra-firm tofu for either dish. For tofu, press it dry and pan-fry until golden before adding.
- Vegetarian: Substitute oyster sauce with vegetarian mushroom sauce or soy sauce with a bit of sugar; add extra vegetables like bell peppers, carrots, or snap peas.
- Gluten-free: Use tamari instead of soy sauce and ensure your oyster sauce is gluten-free (or use a gluten-free stir-fry sauce).
- Extra smoky flavor: Add a few drops of liquid smoke to the sauce, or use a charcoal grill to char the noodles briefly (if you’re adventurous).
Storage and Reheating
Both dishes are best eaten fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a wok or skillet over medium-high heat with a splash of water or oil to revive the noodles; avoid the microwave, as it makes them rubbery. If reheating in the microwave, cover with a damp paper towel and heat in 30-second bursts, but expect a softer texture. Freezing is not recommended as rice noodles become mushy after thawing.
Frequently Asked Questions
What’s the main difference between Pad See Ew and Pad Ki Mao?
Pad See Ew is savory and slightly sweet, with a soy-based sauce and Chinese broccoli. Pad Ki Mao is spicy and aromatic, with chilies, Thai basil, and a tangy lime finish. The noodle type is the same—wide rice noodles—but the flavor profiles are distinct.
Can I use the same noodles for both?
Yes, both use fresh wide rice noodles (sen yai). If you can’t find them, you can use dried rice noodles (like pad thai noodles) but they’ll be slightly thinner and less chewy.
Why is Pad Ki Mao called “drunken noodles�?
The name likely comes from the dish’s spicy kick, which is said to be a good cure for a hangover, or from the theory that it was invented by someone who was drunk and threw together whatever was in the kitchen. The exact origin is disputed.
Can I make these dishes less spicy for kids?
Absolutely. For Pad Ki Mao, skip the chilies or use just a tiny pinch of chili flakes. Pad See Ew is naturally mild, so it’s usually fine.
What if I can’t find Thai basil?
Italian basil is the best substitute, but it’s less peppery and more sweet. You can also add a few mint leaves for a closer flavor profile.
Is it okay to add more vegetables?
Yes, both dishes are versatile. Add carrots, bell peppers, or snow peas, but keep them thinly sliced so they cook quickly at high heat.
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