Which red wine goes best with Thai red curry dishes?

At a "QANTAS Best Dinner in the World" degustation at the Noosa Food and Wine Festival a couple of years ago David Thompson presented a very spicy, very rich wagyu curry dish and Lisa Perotti-Brown matched a Chateau Pichon Longueville Comtesse de Lalande. (Bordeaux)

And actually, in my experience, ripe Cabernet-family wines pair very well with this king of food. This is counterintuitive since it runs contrary to the "rules" of food matching where you would usually avoid high tannin and high alcohol wines against spicy, salty food. (Hence the preference for off-dry Alsatian and German style whites as a 'classic match'.)

My most memorable Cabernet-and-spicey-food moment was left over hot Thai red beef curry takeaway with a bottle of 'The Gathering' 2008 Cabernet Sauvignon from The Lane Vineyard that I had brought home half empty after a tasting. Proof that the "A-ha!" moments of wine can happen under the most unlikely of circumstances!

Another interesting match are orange wines – like our own La Petite Mort 2014 Viognier – where extended contact with the skins produces distinctive grippy, spicy characteristics that pair amazingly with South East Asian flavours.

Hope this helps! Happy Tasting!!

How do you make the soup in Guay-dteau Naam (i.e. soup noodles you could get in MBK or streets of Bangkok)?

There are two kinds of Thai noodle soup. The clear and the dark one. The recipe for the soup you had in Thailand is somewhat the heart of the dish and usually a secret to the vendor. Anyway, I can go over the basics from my perspective if I were to make noodle soup at home.

Clear soup
This is usually made of pork or chicken stock. The usual ingredients you'd add to the broth is light soy sauce, fish sauce, clear vinegar, chilli flakes, and a bit of sugar. If you want to make it a tom-yum noodle soup, just add lime juice, peanut bits, and more chilli.

Dark soup
Made of beef stock most of the time. Many places also add chicken/pork blood (liquid, not jelly-like form) into the soup right before serving to thicken the soup. The easiest way to make the soup is using beef broth paste (sold in a jar for Pho noodle soup). The usual ingredients are the same as the ones mentioned for the clear soup. Avoid dark soy sauce, it's mainly used to dry noodle dish, not the soup-based one. Another misconception for Thai noodle dish is putting basil in the soup. It's common for Pho but not common for Thai noodle. Another tip that's not really about the soup, we also serve this type of noodle soup with fried pork rind.

Basically, the soup in Thai noodle is made of broth + basic condiments. The condiments (light soy sauce, fish sauce, clear vinegar – sometimes with pickled chilli, chilli flakes, sugar) are also provided separately in a "spice tray" so that each customer can taste the soup with their own preference. Thai people don't ask for "spicy level" when ordering, that's another misconception. Any dish is mostly cooked with appropriate level of spiciness (chef's judgement) and then you have spice tray to make the dish taste however you want.

Where is the most authentic Thai food in Boulder, CO?

If you want good Thai food you probably need to travel to Denver.  However I haven't had Elephant Hut before so perhaps it's better than Khow and Chi Thai.

Anyhow…

US Thai Cafe – http://www.usthaicafe.com/

This place is VERY tasty.. highly recommended.  Definitely worth the drive to Denver if you are craving good Thai food.

What is the best Thai restaurant in Northern Virginia?

Our favorite is Bangkok Golden in 7 Corners, which seems to have an identity crisis concerning its name
Chef Seng –
Here's Tom Sietsema's review
Tom Sietsema on Bangkok Golden: Thai beyond the buffet, Laotian off the menu
It has extensive Thai and Laotian menus, both of which are also represented on the buffet.

What's the best Thai food in San Francisco?

Thep Phenom is I suppose the "best" – but it's kind of hard to do a best Thai as first of all there are so many different styles of cooking in Thailand and second of all, the Thai restaurants in SF are mostly not that inspiring.