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Italian Wine Pairings for Thai Food, Page 2
Pairings at a Glance
Showing 11–20 of 23 dishes
Khanom Krok
Khanom Krok pours coconut batter into cast-iron half-spheres, the shell crisp and the centre near-custard. Glera-based Prosecco Superiore Extra-Dry cuts the coconut fat and holds the sweetness in check. Falanghina is the still alternative for those skipping the bead.
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Khao Pad
Khao Pad is Thai fried rice, wok-tossed with egg, garlic, fish sauce and spring onion, often with crab or prawn. Pinot Grigio from Alto Adige, in the crisper Collio-adjacent style, keeps the palate clean against the fish sauce; Vermentino gives a more salty-mineral bridge when seafood leads the pan.
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Khao Soi
Khao Soi is Chiang Mai's coconut curry noodle, Chinese-Muslim and Burmese influence braised into chicken or beef with egg noodles and a crisp-fried noodle garnish. Glera-based Prosecco Superiore DOCG, Extra-Dry bracket, lifts the coconut and balances the lime squeeze at the table. Falanghina del Sannio is the still alternative, citrus and mineral for the soup's depth.
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Larb
Larb returns ground meat to the bowl with toasted rice, mint and chilli, fish sauce and lime pulling it together. Barbera d'Asti has the acid and cherry fruit to thread through the mint; Pecorino is the white alternative when pork larb is preferred to the beef. Both handle the chilli without bitterness.
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Panang Curry
Panang sits tighter than red curry, its kaffir-lime aromatic layer pinned to coconut cream and crushed peanuts. Vermentino di Gallura stands up to the richness with sea-salt minerality and a bitter almond finish that mirrors the peanut crust. A Glera-based Prosecco Superiore Extra-Dry is the softer foil.
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Tom Yum Goong
Tom Yum Goong adds prawns and often a coconut-milk thickening, turning the broth creamier and more complex. Carricante from Etna Bianco DOC brings volcanic minerality that matches shellfish and a lemon-peel acidity that survives chilli. Falanghina is the secondary choice when coconut dominates.
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Moo Ping
Moo Ping, Bangkok's breakfast skewer, is grilled pork caramelised in palm sugar and coriander root. Primitivo from Manduria matches the sugar with ripe plum and the char with warm alcohol. Nero d'Avola is the secondary choice, a touch lighter on tannin.
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Pad See Ew
Pad See Ew binds broad rice noodles with dark soy, garlic and gai lan, the wok's char layered onto sweet-salty sauce. A young Barbera d'Asti, with its Alba cherries and balsamic lift, threads cleanly through the caramelised soy. Nero d'Avola from Sicily offers a warmer, plummier alternative when the dish comes with added chilli.
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Red Curry
Red curry's direct chilli heat needs a wine that cools rather than competes. A Glera from Conegliano Valdobbiadene Prosecco Superiore DOCG, kept on the Extra-Dry side, carries enough residual sugar to cool the capsaicin burn while its bead lifts coconut fat. Falanghina dei Campi Flegrei is the still alternative, citrus-driven and mineral.
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Drunken Noodles
Drunken noodles earn the name through holy basil and Thai chilli rather than any wine in the pan. Barbera d'Alba, young and unwooded, has the acidity and primary fruit to chase the heat. Nero d'Avola gives the same rescue with more weight when seafood versions enter the frame.
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