IMO, asking what wine goes with Thai food is like asking the same question about american food and wine. Most of the posts seem to assume a spicy dish, with which I would pour a sweeter white (Reisling, Gewustraminer, etc) However, not all Thai dishes are spicy, sweeter dishes at my table would be served with a dry white. My present favorite is Kim Crawfore Sav Blanc. I have also used Muscadet and dry Chards. This style cuts the sweetness. Reislings, etc often add an extra layer of sweet which is too much for me.