My personal favorite at the moment are the Asian beers, Tiger and Cobra being the most obvious choices. The subtle cider pop after a swig of Cobra beer is fantastic, and wonderfully refreshing after a mouthful of spicy curry! Beer sooths the mouth more quickly after a chili burn, so it is the drink of choice for any spicy dish.
There are two main theories behind the origin of "Pad Khee Mao", or Drunkards noodles, the first is that it is the hangover cure of choice by most Thais, the second is that so much beer is needed, to sooth the burning mouth while eating, that the diner ends up paraletic! Either way it is a great dish, one we eat all the time in this house, always with plenty of Tiger beer on hand too by the way...
2 tbsp Stir fry oil
2 tbsp Oyster sauce
2 tbsp Rice Vinegar (or white wine vinegar will do)
1 tbsp Nam Plah sauce
1 tsp sugar
a squeeze of fresh lime
10 bird chillies, or 3 red chillies, chopped finely
1 tin bean sprouts
10 baby tomatoes, halved
1 green pepper, chopped
A handful of Pak Choi, torn into lengths
10 Button Mushrooms, halved
400gms thin rice noodles, cooked
Heat up the oil and add the chillies and the rest of the veg. Add the sauces and stir fry for a minute, add the noodles and serve.
Be Careful!!! 'S hot!!