Is Pad Thai usually gluten-free?

Rice noodles are typically gluten-free by ingredient, but gluten can sneak in through soy sauce (often contains wheat) or shared woks and ladles. Ask if soy sauce is used, whether it’s wheat-free, and whether they can cook it in a clean wok.

Does Massaman curry usually contain peanuts or tree nuts?

Very often peanuts, and sometimes cashews depending on the kitchen. If you avoid nuts, ask what nuts are in the curry and whether the paste or garnish contains peanuts/cashews.

Is mango sticky rice dairy-free?

Usually it’s coconut milk, not dairy. But some shops add condensed milk for richness or drizzle. If you’re dairy-free, ask whether condensed milk (นมข้น) is used anywhere in the coconut sauce.

What’s the main hidden allergen in Panang and Green curry?

Fish sauce and shrimp paste are the big ones. Even when the menu only says “coconut curry,” the paste can contain shellfish and the final seasoning can include fish sauce.

Are Isan sausages (Sai Krok Isan) ‘simple’ enough for allergies?

Ingredient-wise they can be relatively simple (pork, garlic, sticky rice), but the risk is in sauces, serving sides, and cross-contact. Ask about dipping sauce ingredients (soy/wheat, fish sauce) and shared grills or tongs.

Thai Cuisine Guide

Thai Allergen Guide

Big flavor, tiny ingredients lists. Scan first, order smarter.

Signature flavor base:Chili, lime, garlic, herbs (basil/holy basil), and aromatic leaves

Common cooking styles:Stir-fries, curries, salads (yum), soups, and quick street-food plates

Most “invisible” allergens:Fish sauce, shrimp paste, soy sauce, oyster sauce

Gluten gotcha:Soy sauce often contains wheat; wrappers and some noodles do too

Dairy reality:Less common than in Western cuisines; coconut milk is the usual creamy element

Best strategy:Ask about sauces/pastes first, then cross-contact (shared wok/oil)

Allergen Overview

How common each allergen is in this cuisine. Always confirm with staff.

Gluten

Often Present

Wheat shows up via soy sauce (often wheat-based), noodles, dumpling wrappers, and flour used to thicken sauces.

Dairy

Rare

Traditional Thai cooking relies more on coconut milk than dairy, but desserts may include condensed milk or butter in some kitchens.

Eggs

Sometimes Present

Eggs are common as toppings (fried egg) and can appear in wrappers or as a binder in some preparations.

Fish

Often Present

Fish sauce (น้ำปลา) is a classic seasoning in many Thai savory dishes, including salads and stir-fries.

Shellfish

Sometimes Present

Shrimp paste (กะปิ), dried shrimp, and oyster sauce can appear in curry pastes, sauces, and seasonings.

Soy

Often Present

Soy sauce and fermented soy seasonings are widely used, especially in stir-fries and dipping sauces.

Sesame

Sometimes Present

Sesame oil and seeds show up as finishing touches and in some dipping sauces, more commonly in casual and fusion spots.

Tree Nuts

Varies

Cashews and other nuts appear in some stir-fries, curries, and garnishes; menus may not list garnishes clearly.

Peanuts

Sometimes Present

Peanuts are common as toppings and in sauces (especially in noodle dishes), and peanut oil may be used in some kitchens.

Hidden Ingredients to Watch

Unexpected allergen sources that may not be obvious on menus.

น้ำปลา (fish sauce)

Contains fish and can be added even when not mentioned

Found in: Stir-fries, salads (yum), soups, dipping sauces

กะปิ (shrimp paste) / กุ้งแห้ง (dried shrimp)

Shellfish ingredient used in curry pastes and seasonings

Found in: Curries, chili pastes, some salads and relishes

ซอสหอยนางรม (oyster sauce)

Often contains oyster extract (shellfish) and sometimes soy/wheat

Found in: Stir-fries, noodle dishes, marinades

ซีอิ๊ว / ซอสถั่วเหลือง (soy sauce)

Soy allergen; many brands also contain wheat (gluten)

Found in: Stir-fries, dipping sauces, noodle seasonings

แป้งสาลีในซอสข้น (wheat thickener)

Adds gluten even when a dish has no obvious bread/noodles

Found in: Thick sauces, gravies, glossy stir-fry coatings

งา / น้ำมันงา (sesame / sesame oil)

Sesame allergen used as a finishing aroma

Found in: Dipping sauces, modern stir-fries, garnish

Featured Dishes

แกงพะแนง

Panang Curry

A rich, aromatic coconut curry simmered with Panang curry paste, commonly served with meat and fragrant leaves.

SoyFishGlutenPeanutsShellfish

แกงเขียวหวาน

Green Curry

A spicy, fragrant curry built on green chilies and herb-heavy curry paste, simmered with coconut milk.

SoyFishGlutenShellfish

แกงมัสมั่น

Massaman Curry

A mild, warming curry with coconut milk, potatoes, and a roasted-spice curry paste, often served with beef or chicken.

SoyFishGlutenPeanutsShellfishTree Nuts

ไส้กรอกอีสาน

Isan Sausages

A fermented pork sausage from Thailand’s Isan region, often grilled and served with fresh chilies, ginger, and cabbage.

No common allergens

ผัดไทย

Pad Thai

Thailand’s iconic rice-noodle stir-fry with a sweet-sour-salty balance, often with egg, tofu, and shrimp.

SoyEggsFishGlutenPeanutsShellfish

ข้าวเหนียวมะม่วง

Mango Sticky Rice

Sweet glutinous rice steamed and soaked with sweetened coconut milk, served with fresh mango.

DairySesame

What to Ask the Staff

Copy these questions to show restaurant staff. Available in English and Thai.

English

Does this contain wheat or gluten (soy sauce, noodles, flour, wrappers)?
Is fish sauce (nam pla) used in this dish or sauce?
Does the curry paste or chili paste contain shrimp paste (kapi) or dried shrimp?
Is oyster sauce used?
Can you make it without soy sauce (or use a wheat-free alternative)?
Is it cooked in a shared wok/oil with shellfish like shrimp or crab?
Are there peanuts or peanut oil in the sauce or as a garnish?
Are there sesame seeds or sesame oil in the sauce or on top?
Is egg added (including in noodles, wrappers, or as a topping)?
Is any dairy used (milk, butter, cream, condensed milk)?
Can you tell me what’s in the sauce/dressing in simple ingredients?

Thai

จานนี้มีข้าวสาลีหรือกลูเตนไหม (ซีอิ๊ว เส้น แป้ง หรือแผ่นเกี๊ยว)?
จานนี้หรือซอสมีน้ำปลาไหม?
พริกแกง/น้ำพริกมี กะปิ หรือกุ้งแห้งไหม?
มีซอสหอยนางรมไหม?
ทำแบบไม่ใส่ซีอิ๊วได้ไหม (หรือใช้แบบไม่มีกลูเตนได้ไหม)?
ผัด/ทอดในกระทะหรือน้ำมันเดียวกับอาหารทะเล เช่น กุ้ง ปู ไหม?
มีถั่วลิสงหรือใช้น้ำมันถั่วลิสงในซอสหรือโรยหน้าไหม?
มีงาหรือน้ำมันงาในซอสหรือโรยหน้าไหม?
มีไข่ไหม (รวมถึงในเส้น แผ่นเกี๊ยว หรือไข่ดาว)?
มีนมหรือเนย/ครีม/นมข้นไหม?
ช่วยบอกส่วนผสมของซอส/น้ำยำแบบง่ายๆ ได้ไหม?

Menu Glossary (Thai)

Common menu words to help identify ingredients and allergens.

กลูเตน= gluten

Protein in wheat; can hide in soy sauce and thickened sauces

ข้าวสาลี= wheat

Key gluten source; common in noodles and dumpling wrappers

แป้งสาลี= wheat flour

Direct gluten ingredient used in batters, wrappers, and thickeners

น้ำปลา= fish sauce

Contains fish; a frequent unlisted seasoning in savory dishes

กะปิ= shrimp paste

Shellfish ingredient often used in curry pastes and chili pastes

กุ้ง= shrimp

Shellfish; can be in fillings, broths, or toppings

ซอสหอยนางรม= oyster sauce

May contain shellfish and sometimes soy/wheat

ซีอิ๊ว/ซอสถั่วเหลือง= soy sauce

Soy allergen; many brands also contain wheat (gluten)

งา= sesame

Allergen used as garnish or in sauces; check sesame oil too

น้ำมันงา= sesame oil

Sesame allergen; sometimes added for aroma in sauces

ถั่วลิสง= peanuts

Often used as topping or in sauces; ask about peanut oil

เม็ดมะม่วงหิมพานต์= cashews

Tree nut; can appear as garnish in salads and stir-fries

ไข่= egg

Common topping and sometimes in wrappers/noodles

นมข้น= condensed milk

Dairy; can be added to desserts and sweet drinks

นม= milk

Dairy; less common in savory dishes but used in some desserts

Frequently Asked Questions

Often not by default. Many curry pastes contain shrimp paste, and kitchens may add fish sauce. Ask specifically whether the curry paste includes shrimp paste (กะปิ) and whether any fish sauce (น้ำปลา) is added during cooking.

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