Savory LifeRECIPES

Pad Woon Sen vs Pad Kee Mao: Key Differences

Updated November 5, 2026

Total time
35 min
prep 20 min · cook 15 min
Serves
4
portions as written

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Pad Woon Sen vs Pad Kee Mao: Key Differences

Pad Woon Sen and Pad Kee Mao are two beloved Thai stir-fried noodle dishes that often get confused. Pad Woon Sen features thin, translucent glass noodles (bean thread noodles) stir-fried with a light, slightly sweet sauce, while Pad Kee Mao (also known as drunken noodles) uses wide rice noodles with a bold, spicy, and savory sauce. Both are quick, flavorful, and perfect for weeknight dinners, but they deliver very different experiences. This guide breaks down each recipe so you can choose your favorite or make both.

Ingredients

For Pad Woon Sen

  • 4 oz (115 g) dried bean thread noodles (glass noodles)
  • 2 tbsp (30 ml) soy sauce
  • 1 tbsp (15 ml) oyster sauce
  • 1 tsp (5 ml) fish sauce
  • 1 tsp (5 g) sugar
  • 2 tbsp (30 ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1 cup (150 g) sliced chicken breast, or tofu
  • 1 cup (70 g) shredded cabbage or napa cabbage
  • 1 carrot, julienned
  • 2 green onions, cut into 2-inch pieces
  • 1/4 cup (60 ml) water or chicken broth
  • White pepper to taste

For Pad Kee Mao

  • 8 oz (225 g) dried wide rice noodles (or 1 lb fresh)
  • 3 tbsp (45 ml) soy sauce
  • 1 tbsp (15 ml) dark soy sauce
  • 2 tsp (10 ml) fish sauce
  • 1 tbsp (15 g) brown sugar
  • 1 tbsp (15 ml) oyster sauce
  • 2 tbsp (30 ml) vegetable oil
  • 3 cloves garlic, minced
  • 1-2 Thai bird’s eye chilies, minced (adjust to taste)
  • 1 cup (150 g) sliced chicken, beef, or pork
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 cup (30 g) Thai basil leaves
  • 1 bell pepper, sliced
  • 1/2 onion, sliced
  • 2 tbsp (30 ml) water

Instructions

Pad Woon Sen

  1. Soak the bean thread noodles in warm water for 15 minutes, then drain and set aside. They should be pliable but not fully soft.
  2. In a small bowl, mix soy sauce, oyster sauce, fish sauce, sugar, and 2 tablespoons water. Set aside.
  3. Heat oil in a wok or large skillet over high heat. Add garlic and stir-fry for 30 seconds until fragrant.
  4. Add chicken (or tofu) and stir-fry until cooked through. If using chicken, ensure it reaches 165°F (74°C) as a safe minimum internal temperature, checked with a food thermometer.
  5. Push meat to one side, add the beaten egg, and scramble until just set.
  6. Add cabbage and carrot, stir-fry for 1-2 minutes until slightly wilted.
  7. Add the soaked noodles and the sauce mixture. Toss gently with tongs for 2-3 minutes until the noodles are translucent and well-coated. Add a splash of water if too dry.
  8. Stir in green onions, season with white pepper, and serve hot.

Pad Kee Mao

  1. Cook the rice noodles according to package directions (usually soak in hot water for 20-30 minutes if dried, or blanch fresh for 1 minute). Drain and set aside.
  2. In a small bowl, combine soy sauce, dark soy sauce, fish sauce, brown sugar, oyster sauce, and 2 tablespoons water. Set aside.
  3. Heat oil in a wok over high heat. Add garlic and chilies, stir-fry for 30 seconds.
  4. Add your choice of protein (chicken, beef, pork). Stir-fry until cooked through. For chicken, cook to 165°F (74°C); for beef or pork, cook to 145°F (63°C) with a 3-minute rest. Use a food thermometer to check.
  5. Add onion and bell pepper, stir-fry for 2 minutes until slightly charred.
  6. Add tomatoes and cook for 1 minute.
  7. Add the cooked noodles and the sauce. Toss everything together over high heat for 2-3 minutes until the sauce coats the noodles evenly.
  8. Turn off the heat, add Thai basil leaves, and toss until wilted. Serve immediately.

Tips

  • Noodle prep: For Pad Kee Mao, slightly undercook the rice noodles by 1 minute, as they will finish cooking in the wok. For Pad Woon Sen, don’t over-soak the glass noodles or they will become mushy.
  • High heat is key: Both dishes need a very hot wok or skillet to get that smoky “wok heiâ€� flavor. Work in batches if your pan is small to avoid steaming the noodles.
  • Substitutions: No Thai basil? Use regular basil or mint for a different but pleasant flavor. No fish sauce? Use soy sauce with a splash of lime juice. For gluten-free, use tamari instead of soy sauce.
  • Common mistake: Adding too much sauce at once can make the noodles soggy. Add half, toss, then add more if needed.

Serving Suggestions

Both dishes are complete meals on their own. Serve with lime wedges and extra fresh chilies for heat. Pair with a light Thai salad like som tam (green papaya salad) or a simple cucumber salad to balance the richness. For a protein-packed meal, top with a fried egg.

Variations

  • Protein swap: Use shrimp, tofu, or a mix of vegetables. For Pad Kee Mao, shrimp cooks in 2-3 minutes and should reach 145°F (63°C).
  • Vegetarian: Use mushroom or soy-based oyster sauce and skip the fish sauce (add a pinch of salt or extra soy).
  • Extra veggies: Add broccoli, snap peas, or baby corn to either dish for more crunch.
  • Pad Kee Mao with chicken: This is a popular street-food version; just follow the recipe with chicken.

Storage and Reheating

Both dishes are best eaten fresh, but leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in a hot wok or skillet with a splash of water to refresh the sauce. Avoid microwaving as it makes the noodles rubbery. For Pad Kee Mao, the basil will darken but the flavor remains.

Frequently Asked Questions

Can I use the same noodles for both? No, they are different. Pad Woon Sen uses glass noodles (bean thread), while Pad Kee Mao uses wide rice noodles. Substituting changes the texture and authenticity.

Why is my Pad Kee Mao too dry? The sauce may have reduced too much. Add 2-3 tablespoons of water or broth while tossing to loosen it. Also, ensure the noodles are not overcooked before adding.

Is Pad Kee Mao always spicy? Traditionally yes, but you can reduce or omit the chilies for a milder version. The chilies are what give it its signature heat.

Can I make Pad Woon Sen ahead of time? It’s best fresh, but you can prep the noodles and sauce ahead. Store them separately and stir-fry when ready to serve.

What protein works best? Chicken, pork, beef, shrimp, or tofu all work. For Pad Kee Mao, use thinly sliced meat for quick cooking. For Pad Woon Sen, chicken or tofu is classic.

How do I keep the noodles from sticking together? Toss them with a little oil after cooking or soaking, and don’t leave them sitting for long. Stir-fry immediately.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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