Identify key flavors in a Thai dish (as in the recipes here), then pick a wine to match.

Sweet and pungent If the primary flavors are sugar or molasses and fish sauce (as in the Asian chicken casserole), choose an off-dry Gewürztraminer from Washington State or California.
Sweet and tangy If there's sugar and lots of lime (as in typical Thai salads, like the chicken and jicama one), look for a white with plenty of acidity, like a New Zealand Sauvignon Blanc.
Spicy and aromatic If there are chiles and a generous amount of fresh herbs (as in the stir-fried shrimp), try a fresh, young white Bordeaux.
Sharp and spicy If there's lots of ginger (as in the beef), go for beer. Microbrew ales are particularly good.