What to Drink with Thai Food: A Ginger Pairing Cheat Sheet

Ginger and Thai food have been friends for a very long time. Here's our cheat sheet for what to drink with what.

Som tam + gai yang → Ginger Fizz

Sour, salty, fiery papaya salad and smoky grilled chicken want something cold and sparkling. The bubbles and lime in Ginger Fizz reset your palate between bites, and the ginger stands up to the chilli instead of disappearing.

Pad kra pao → Ginger Fizz

Holy basil, garlic, chilli, a crispy fried egg. Big, savoury flavours that a sweet soda just flattens. Fizz's ginger heat matches it beat for beat.

Khao man gai → Ginger Tea, iced

The ginger-soy sauce on chicken rice is begging for more ginger. Iced Ginger Tea brings it, with lemongrass to keep things fresh.

Tom yum / tom kha → Ginger Tea, iced

Lemongrass in the soup, lemongrass in the glass. They echo each other without fighting.

Moo ping and night-market grills → Ginger Fizz

Sweet, sticky, charred pork skewers plus a cold, sharp, sparkling drink is about as good as a Bangkok evening gets.

Mango sticky rice → Ginger Tea, warm

A warm cup of spiced ginger tea next to coconut-rich mango sticky rice is a dessert pairing people don't expect. Try it once.

Why it works

Ginger brings heat, freshness and a little bitterness that cuts through richness, fat and sweetness. That's why it already appears in so many Thai dishes, and why it belongs in the glass next to them too.

Hosting? Grab the Fizz & Tea 4-Pack and cover every dish on the table.