Vinho Verde + Pad Thai

This duo is a fantastic—and seriously delicious. Feel free to order take out from your local Thai place or add to the date night festivities by whipping up a batch of your own. I have included my go-to recipe for Pad Thai. I promise it will be a new favorite for you too.

(say: veen-yo vair-day) is a super refreshing iconic white wine from Portugal. “Verde” means “green,” but not because the wine is green—it refers to the region’s lush landscape and the wine’s youth. 

This is not an aging wine. These wines are meant to be enjoyed young, and they’re usually light, crisp, and often just a tiny bit fizzy.   

Any Vinho Verde will work with Pad Thai, but keep an eye out for one made from the grape Loureiro or a blend including Alvarinho.   

Here’s the magic: Vinho Verde cools the heat, cuts through the sweetness, and brightens everything up. Let’s break it down: 

• Sweet + Tangy Meets Crisp + Zesty: Pad Thai’s sauce has rice vinegar or tamarind (tangy), sugar (sweet), and lime (citrusy). Vinho Verde mirrors that brightness with its high acidity and citrus notes, making your whole bite feel balanced and full of flavor. 
• Refreshing Against Richness: The noodles and proteins are savory and a little oily, and that zingy Vinho Verde helps cleanse your palate between bites. It’s like a flavor reset button. 
• Natural Fire Extinguisher: That chill factor physically cools your mouth and balances that heat. 

It’s Not Complicated: You don’t need to memorize a wine book. Just know that light, fresh wines like Vinho Verde play really well with dishes that are bold, punchy, and full of flavor - aka Thai food’s entire personality.  

When you sip Vinho Verde with your Pad Thai, pay attention to: 

• The lime in the dish echoing the wine’s citrusy notes 
• The wine taming any heat from chili flakes or Sriracha 
• The peanuts and herbs becoming even more vibrant 
• A clean, fresh finish that makes you want another bite  

Congratulations on skipping take-out and going for the real deal. This meal makes four servings and comes together in less than 30 minutes. It's date night, so remember EVERYONE should help with the prep and cooking. Enjoy! 

Ingredients: 

• 8 Ounce package of flat rice noodles 
• 3 Tablespoons oil 
• 3 Garlic cloves minced 
• Half pound (8 ounces) of uncooked shrimp or chicken 
• 2 Eggs beaten 
• 1 Cup bean sprouts rinsed and ready 
• 1 Red bell pepper thinly sliced 
• 3 Green onions chopped 
• ½ Cup peanuts chopped 
• 2 Limes Fresh 
• Cilantro for garnish
   

For the Pad Thai Sauce: 

• 3 Tablespoons of fish sauce 
• 1 Tablespoon soy sauce 
• 5 Tablespoons of light brown sugar 
• 2 Tablespoons of rice wine vinegar 
• 1 Tablespoon of Sriracha hot sauce 
• 2 Tablespoons of creamy peanut butter

Instructions: 

1. Cook noodles according to the package instructions. Don't overcook. Rinse under cold water and set aside. Toss with a little bit of olive oil so they do not stick.   
2. Mix the sauce ingredients together and set aside.   
3. Heat 1 ½ tablespoons of oil in a wok or large saucepan over medium-high heat.   
4. Add the bell pepper and garlic along with the protein if you are using one. The chicken should cook two minutes on each side. If using shrimp, just cook 1-2 minutes until they turn pink.   
5. Push everything to the side of the pan. Add a little more oil if needed along with the eggs. As they cook, break up the eggs into smaller pieces.   
6. Finally, add the noodles, sauce, bean sprouts and half of the peanuts. Toss everything to heat and combine.   
7. Serve in a bowl or platter topped with remaining peanuts, green unions and cilantro. Serve with lime wedges.