Thai Food Allergy Guide
ไทย · Thailand
Thai cuisine is one of the most allergen-dense in the world. Fish sauce (nam pla) functions like salt and appears in virtually every savory dish. Shrimp paste (kapi) is a hidden ingredient in all traditional curry pastes, meaning every authentic Thai curry contains crustacean derivatives even when no visible shellfish is present. Soy sauce and oyster sauce add hidden gluten, soy, and mollusk allergens to stir-fries that appear to be simple meat-and-vegetable plates.
Allergen data cross-referenced against published allergen databases.
1. Set your dietary restrictions
Unsafe dishes will be flagged and safe dishes highlighted below.
2. Hidden allergen traps in Thai cooking
fish sauce
น้ำปลา (nam pla)
Fish sauce is the primary seasoning in Thai cooking, used the way salt is used in Western kitchens. It is present in virtually every savory dish including soups, stir-fries, salads, and noodle dishes. It is almost never listed as an ingredient on menus.
shrimp paste
กะปิ (kapi)
Fermented shrimp paste is a base ingredient in all traditional Thai curry pastes (green, red, yellow, panang, massaman). Even when no visible shellfish is present in a curry, the paste is always there. Vegetable curries at traditional restaurants use the same shellfish-containing paste.
oyster sauce
น้ำมันหอย (nam man hoi)
Oyster sauce is a default finishing sauce for most Thai stir-fries. Most Thai brands use wheat flour as a thickener, adding hidden gluten. It also contains soy and mollusk allergens. It is almost never listed on menus when ordering stir-fries.
roasted chili paste
น้ำพริกเผา (nam phrik phao)
Nam phrik phao contains dried shrimp and shrimp paste as core ingredients. It is added to tom yum, fried rice, stir-fries, and many other dishes, often without being listed. Even tom yum made with chicken or mushrooms uses this shrimp-based chili paste as a base.
dark soy sauce
ซีอิ๊วดำ (si-ew dam)
Dark soy sauce and sweet soy sauce both contain wheat and soy. They are used in stir-fried noodle dishes like pad see ew and in many marinades. Thai soy sauce in general contains wheat, making seemingly gluten-free noodle dishes unsafe.
dried shrimp
กุ้งแห้ง (kung haeng)
Dried shrimp is used as a flavor enhancer in papaya salad (som tam), fried rice, and many other dishes. It is rarely listed as a menu ingredient and is small enough to be overlooked in the finished dish.
egg noodles
บะหมี่ (ba mee)
Some Thai noodle dishes use wheat-and-egg noodles rather than rice noodles. Khao soi is the most notable example. Noodle type is rarely specified on English menus.
| Ingredient | Native name | Why it matters |
|---|---|---|
| fish sauce | น้ำปลา (nam pla) | Fish sauce is the primary seasoning in Thai cooking, used the way salt is used in Western kitchens. It is present in virtually every savory dish including soups, stir-fries, salads, and noodle dishes. It is almost never listed as an ingredient on menus. |
| shrimp paste | กะปิ (kapi) | Fermented shrimp paste is a base ingredient in all traditional Thai curry pastes (green, red, yellow, panang, massaman). Even when no visible shellfish is present in a curry, the paste is always there. Vegetable curries at traditional restaurants use the same shellfish-containing paste. |
| oyster sauce | น้ำมันหอย (nam man hoi) | Oyster sauce is a default finishing sauce for most Thai stir-fries. Most Thai brands use wheat flour as a thickener, adding hidden gluten. It also contains soy and mollusk allergens. It is almost never listed on menus when ordering stir-fries. |
| roasted chili paste | น้ำพริกเผา (nam phrik phao) | Nam phrik phao contains dried shrimp and shrimp paste as core ingredients. It is added to tom yum, fried rice, stir-fries, and many other dishes, often without being listed. Even tom yum made with chicken or mushrooms uses this shrimp-based chili paste as a base. |
| dark soy sauce | ซีอิ๊วดำ (si-ew dam) | Dark soy sauce and sweet soy sauce both contain wheat and soy. They are used in stir-fried noodle dishes like pad see ew and in many marinades. Thai soy sauce in general contains wheat, making seemingly gluten-free noodle dishes unsafe. |
| dried shrimp | กุ้งแห้ง (kung haeng) | Dried shrimp is used as a flavor enhancer in papaya salad (som tam), fried rice, and many other dishes. It is rarely listed as a menu ingredient and is small enough to be overlooked in the finished dish. |
| egg noodles | บะหมี่ (ba mee) | Some Thai noodle dishes use wheat-and-egg noodles rather than rice noodles. Khao soi is the most notable example. Noodle type is rarely specified on English menus. |
These hidden allergens are in the base sauces and pastes. A real Thai menu has dozens more dishes. Want to check them all at once?
Scan a menu with Menu Decoder3. Browse 20 Thai dishes
Pad Thai
ผัดไทย
Thailand's most famous noodle dish: rice noodles stir-fried with egg, tamarind sauce, fish sauce, and bean sprouts, typically served with crushed peanuts and lime.
Tom Yum Goong
ต้มยำกุ้ง
A hot and sour Thai soup made with shrimp, lemongrass, kaffir lime leaves, galangal, chili, and fish sauce, often finished with roasted chili paste.
Green Curry
แกงเขียวหวาน
A rich Thai curry made with green curry paste, coconut milk, Thai basil, and vegetables with chicken, beef, or tofu.
Massaman Curry
แกงมัสมั่น
A rich, mildly spiced Thai curry with Muslim-Indian influences, made with coconut milk, potatoes, onions, roasted peanuts, and often beef or chicken.
Som Tam
ส้มตำไทย
A pounded salad made from shredded green papaya, tomatoes, green beans, peanuts, dried shrimp, fish sauce, lime, and chili.
Pad See Ew
ผัดซีอิ๊ว
Wide rice noodles stir-fried with egg, dark soy sauce, oyster sauce, Chinese broccoli, and choice of protein.
Pad Kra Pao
ผัดกระเพรา
Thailand's most popular street food: minced meat stir-fried with Thai holy basil, chili, oyster sauce, soy sauce, and fish sauce, traditionally served with a fried egg on top.
Tom Kha Gai
ต้มข่า
A fragrant Thai coconut milk soup with galangal, lemongrass, kaffir lime leaves, mushrooms, and chicken, seasoned with fish sauce and lime.
Khao Soi
ข้าวซอย
A northern Thai curry noodle soup made with egg noodles in a coconut-curry broth, topped with crispy fried noodles, pickled mustard greens, shallots, and lime.
Satay
สะเต๊ะ
Grilled meat skewers marinated in turmeric and coconut milk, served with peanut sauce and cucumber relish.
Mango Sticky Rice
ข้าวเหนียวมะม่วง
A classic Thai dessert of sweet sticky rice soaked in sweetened coconut milk, served with sliced fresh mango and sesame seeds.
Larb
ลาบ
A northeastern Thai salad of minced meat dressed with fish sauce, lime juice, toasted ground rice, fresh herbs, chili, and shallots.
Thai Fried Rice
ข้าวผัด
Jasmine rice stir-fried with egg, fish sauce, soy sauce, and choice of protein, garnished with cucumber, green onion, and lime.
Fresh Spring Rolls
ปอเปี๊ยะสด
Rice paper wrappers filled with shrimp, pork, rice vermicelli, lettuce, and herbs, served with a hoisin-peanut dipping sauce.
Red Curry
แกงแดง
A rich, spicy Thai curry made with red curry paste, coconut milk, bamboo shoots, Thai basil, and choice of protein.
Panang Curry
แกงพะแนง
A thick, rich Thai curry with a creamy coconut milk base, panang curry paste, kaffir lime leaves, and often beef.
Thai Coconut Ice Cream
ไอศกรีมกะทิ
Coconut milk ice cream served in a coconut shell or cup, traditionally topped with sticky rice, crushed peanuts, and sesame seeds.
Moo Ping
หมูปิ้ง
Thai street-food pork skewers marinated in coconut milk, fish sauce, soy sauce, and palm sugar, grilled over charcoal.
Tod Mun Pla
ทอดมันปลา
Thai fried fish cakes made from ground fish paste mixed with red curry paste, kaffir lime leaves, green beans, and egg.
Sangkaya
สังขยา
A traditional Thai steamed custard made from eggs, coconut milk, and palm sugar, cooked in a young coconut or pumpkin.
What to say at the restaurant
Show these phrases to your server. Tap to copy.
I have a food allergy
ฉันแพ้อาหาร (chan phae ahaan)
I cannot eat [allergen]
ฉันกินไม่ได้ (chan gin mai dai)
Does this contain peanuts?
อาหารนี้มีถั่วลิสงไหม (ahaan nee mee tua lisong mai)
Does this contain shrimp paste?
อาหารนี้มีกะปิไหม (ahaan nee mee kapi mai)
No fish sauce, please
ไม่ใส่น้ำปลา (mai sai nam pla)
When you sit down at the restaurant, the menu will have dishes not on this list.
Menu Decoder scans the actual menu in front of you, in any language, and checks every dish against your dietary profile in seconds.
Scan a menu nowImportant: Dish Scout is a reference guide, not medical advice. Traditional recipes vary by restaurant, region, and chef. Always verify ingredients with restaurant staff before ordering. When in doubt, don't eat it.