Pair Wine with Pad Pak Ruam

Pad Pak Ruam is Thailand’s stir-fried vegetable medley. A wok-seared mix of Chinese kale, baby corn, broccoli, mushrooms, carrot, and garlic, often seasoned with light soy, oyster sauce, and a dash of sugar.

Though gentle and vegetable-forward, this dish still layers umami, sweetness, and heat. A good wine pairing must be fresh, clean, and precise—never too bold.

---

🍷 Best Wine Pairings

Sauvignon Blanc
Its herbal tones match green vegetables, while high acidity cuts through oil from the wok. A crisp, unoaked Sauvignon Blanc is nearly foolproof here.

Rosé (Grenache-based)
Dry rosé adds structure and red fruit to balance soy sauce and garlic. A versatile match when tofu or chicken is added to the stir-fry.

Chardonnay (Unoaked)
For richer versions with oyster sauce or mushrooms, a mineral-driven Chardonnay (no oak, moderate body) adds depth without overpowering.

---

🧠 Why It Works

Pad Pak Ruam may seem “light,” but it holds layered flavors: garlic, soy, wok smoke, and a sweet-salty interplay. Wines must respect the dish’s clarity and freshness. Tannins are too harsh; heavy alcohol overwhelms. Acidity and precision win.

This is a pairing about finesse, not flash.

---

❄️ Serving Tips

– Serve whites well chilled (6–8°C), rosé slightly warmer (8–10°C)
– Use clean glassware to highlight aromatic lift
– Avoid buttery, oaky, or tannic wines entirely

---

•