Pair Wine with Chicken & Cashew Nuts (Gai Pad Med Mamuang)
This classic Thai stir-fry delivers savory satisfaction: tender chicken, roasted cashew nuts, dried chili, onion, and bell pepper—gently coated in a sweet soy-based glaze.
It’s not spicy. It’s rich, nutty, and slightly sweet. To pair wine with this dish, look for freshness, a bit of weight, and zero tannin.
🍷 Best Wine Pairings
Chardonnay (Unoaked or Lightly Oaked)
Its round texture and ripe fruit match beautifully with the soy-cashew glaze. Choose unoaked styles for daytime; lightly oaked for richer versions.
Rosé
Dry rosé offers refreshing acidity and red fruit contrast. Great for balancing sweetness and cutting through cashew richness.
Gewürztraminer
Aromatic and slightly sweet, this pairing enhances the dish’s glaze and complements bell pepper and onion without clashing.
🧠 Why It Works
This dish is about balance and softness—not heat or sharpness. Wines must be smooth, aromatic, and refreshing. Tannins would clash. Oak must be subtle. Acidity should refresh, not dominate.
This is a comfort pairing—think ease, not edge.
❄️ Serving Tips
– Serve whites and rosé well chilled (6–8°C)
– Use wide glasses for richer wines; narrow for aromatic whites
– Works well by the glass or with shared dishes
Disclaimer: All wine pairing recommendations on this site are provided for educational purposes only.
This content does not promote alcohol consumption and is designed to help guests, cooks, and students understand the role of wine in pairing with Thai cuisine when it is culturally or personally appropriate.