Pad Thai vs Drunken Noodles (Pad Kee Mao): What’s the Difference?

Thailand is famous for its vibrant street food culture, and two of the most iconic noodle dishes are Pad Thai and Pad Kee Mao, often called Drunken Noodles. Both are stir-fried, both are bursting with flavour, and both have become international favourites.

If you’ve ever wondered which one to order — or how they differ — this guide will take you through their origins, ingredients, flavour profiles, and cultural significance. We’ll also show you how you can try an easy plant-based Pad Thai at home with Pam Pam.

What Is Pad Thai?

Pad Thai is Thailand’s national dish and one of the most famous noodle meals in the world. It became popular in the 20th century as part of a cultural campaign to unify Thailand through food.

Key Characteristics

Noodles: Rice noodles (thin and chewy).
Sauce: A balance of tamarind paste, palm sugar, and soy sauce. Traditionally, fish sauce is used, but Pam Pam makes it plant-based.
Toppings: Tofu, bean sprout shoots, garlic chives, red onion, sweetened radishes, and peanuts.
Flavour: Sweet, tangy, savoury, with nutty depth.

At Pam Pam, our Plant-Based Pad Thai with Tofu keeps the authentic flavours intact while being 100% vegan and ready in minutes.

What Are Drunken Noodles (Pad Kee Mao)?

Pad Kee Mao, literally translated as “Drunken Noodles,” is another beloved Thai stir-fry. Unlike Pad Thai, it doesn’t have an official “national dish” status, but it’s a go-to favourite at Thai restaurants.

The origin of its name is debated. Some say it was designed as a spicy dish to be eaten after drinking, while others suggest its bold, fiery flavours pair perfectly with alcohol.

Key Characteristics

Noodles: Wide rice noodles, thicker and flatter than Pad Thai noodles.
Sauce: Soy sauce, dark soy sauce, garlic, and plenty of chillies. Sometimes oyster sauce in traditional versions.
Toppings: Thai holy basil, vegetables, tofu, or meat.
Flavour: Spicy, garlicky, savoury, and intensely aromatic.

Pad Kee Mao is less about balance and more about big, punchy flavours with chilli heat leading the way.

Pad Thai vs Drunken Noodles: Key Differences

Let’s compare them side by side.

1. The Noodles

Pad Thai: Thin rice noodles, chewy and springy.
Pad Kee Mao: Wide, flat rice noodles that soak up sauce.

2. The Sauce

Pad Thai: Tamarind-based, sweet-sour-savoury with palm sugar and soy.
Pad Kee Mao: Soy-based, spicy and savoury, no sweetness.

3. The Vegetables and Herbs

Pad Thai: Garlic chives, bean sprouts, red onion, peanuts.
Pad Kee Mao: Thai holy basil, chillies, garlic, seasonal vegetables.

4. The Flavour Profile

Pad Thai: Balanced — sweet, tangy, savoury, nutty.
Pad Kee Mao: Bold — spicy, garlicky, and intensely savoury.

5. When to Eat Them

Pad Thai: A lighter, more balanced dish suitable for any meal.
Pad Kee Mao: A spicier, heavier option often eaten late at night or after drinks.

Which One Is Healthier?

Both dishes can be enjoyed as part of a balanced diet, but they have different nutritional profiles.

Pad Thai: Generally lighter, especially when prepared with tofu and vegetables. The tamarind sauce adds antioxidants and the peanuts provide protein and healthy fats.
Pad Kee Mao: Often higher in sodium and spicier, but packed with garlic, chillies, and basil, which all have health benefits.

Pam Pam’s plant-based Pad Thai is designed to be satisfying but not heavy, offering authentic taste with a moderate calorie load.

Cultural Significance

Pad Thai represents national pride, promoted as the symbol of Thai cuisine. It’s the dish most travellers know and love.
Pad Kee Mao is less formal but equally beloved, representing Thailand’s love for bold, spicy street food.

Together, they show the diversity of Thai cooking: one dish carefully balanced and historic, the other fiery and improvisational.