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The ideal drinks to complement that Thai takeaway

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Posted 27 Jun 2024

By
Gin Brown

Ideal drinks to complement your Thai dish

If you thought your go-to stir-fry was already delicious, wait until you pair it with these bevs.

With its distinctive sweet, sour, salty and spicy flavours all working together harmoniously, Thai cuisine makes it no easy task to find the right drinks to go with it. If paired well, your tastebuds will heartily thank you, yet all those complex, robust flavours and textures can clash if not chosen carefully. Luckily, we’re more than happy to do the leg-work for you (you’re welcome), tasting moreish Thai dishes with a plethora of different bevs to find the perfect combos. It's just the kinda people we are. So, without further ado, we give you our top five drinks to pair with Thai food.
1. Zesty mixers with spiritsFrom soda-topped cucumber-garnished gin drinks to vodka with tonic or lemonade, zesty mixers with spirits are a match made in heaven for lighter Thai dishes like salads such as som tum, Thai ginger green salad, or the crowd fave, Thai beef salad. If the meal is leaning more sour, like a slurpy tom yum soup, go with something a little sweeter to balance out those flavours, like a gin and tonic with a dash of elderflower. Super refreshing and light, these bubbly drinks almost act like a palate cleanser for fresh and flavourful salads and soups without outplaying or overpowering.
2. Off-dry whites and soft redsIf wine is your jam and Thai food is your PB (pad Thai with extra peanuts, anyone?) read on, dear friend. Quite a few styles are a match made in heaven for certain Thai dishes. Salivating over those deliciously spicy dishes like your green and red curries? Or prefer milder dishes like pad thai, pad siew or tom kha soup? Off-dry whites are a classic choice – the ripeness and richness of the fruit can tame the heat, so pop a riesling, pinot gris or gewurztraminer in the fridge to enjoy with your meal. If you’re craving spicy red-meat dishes, like stir-fries or hot beef curries, grab your softer, lower tannin, medium-bodied fruity reds like a gamay, pinot or merlot.
3. Crisp and light beersA frosty cold one is an ideal sparring partner to match that spicy sting found in many Thai dishes. Fans of super-hot stir-fries like a phad kee mao or pad kra pao need a beer that’s light-bodied and crisp to balance out the complex sensations and offset the heat in these dishes. Rounded and smoother light beers such as lagers, blonde ales or pilsners are perfect for this, but if you’re into a slightly heavier beer, go for a porter or pale ale. And, of course, it’s hard to pass up a delicious Singha beer to keep things themed when chowing down on your fave Thai dish.
4. Cocktails with a citrus, sweet or fruity flavour profileCitrus-infused or sweeter cocktails are just the thing to balance out Thai food's deceptively complex spices and bitter, salty flavours. Fruity cocktails, for example, are a great match for many popular Thai dishes, with their base of fresh zesty lime juice, watermelon or pineapple the perfect accompaniment to cool and refresh the palate between bites. A Tiki-style Mai Tai is an ideal choice, as is the riff on it created by bartending icon and author Jim Meehan – the My Thai. Rather than using orgeat like the traditional Mai Tai, the My Thai gets a kick of heat from a Thai chilli pepper muddled with Grand Marnier (and we think it might just pip the OG Mai Tai at the post).
5. Whiskey of all kindsYou may be surprised to learn that a wide variety of whiskies sing alongside Thai cuisine. For a crunchy, flakey and oily, veggie-filled Thai spring roll, for example (and don’t forget the sweet dipping sauce), sip on a lighter Irish whiskey or Japanese malt. Love a non-spicy noodle-based or simpler stir fry? Avoid the temptation to reach for a relatively simple whisky and, instead, grab a bold American rye or smoky Scotch to elevate the meal with its spicy grain or peaty profile. Curry fan? Go for the bright flavours of a lighter-style bourbon for milder meals, then move more into the richer, fuller bourbons to match the differing heats. Oh, and don’t be shy to plop in an ice cube or two as the spice level rises.
Hankering for a Mexican feast instead? Don’t miss our story that’s full of food- and drink-matching inspiration.  
image credits: Alice Hutchison (photography), Bridget Wald (styling).
Authour image
Gin BrownA tinkerer of words and die-hard Champagne devotee, Gin prefers her puns intended and her Vodka Martinis filthy.
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LearnIPASpiritsPinot NoirBeerGamayCocktailsWhite WineRieslingFood pairingsLagerPinot GrisGewurztraminerWineRed Wine
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