Food Allergies in Thailand
Thai cuisine uses many ingredients that commonly trigger allergies. This guide helps you understand the risks and prepare before ordering food in Thailand.
Informational guide only. Always confirm with restaurant staff.
Why Thai food can be risky for allergies
- •Fish sauce and shrimp paste are used in most dishes
- •Peanuts and tree nuts appear in sauces and toppings
- •Soy sauce is a base ingredient in many recipes
- •Cross-contact is common in shared woks and fryers
- •Menu translations often omit ingredient details
Common hidden allergens in Thai cuisine
Thai phrases for communicating allergies
I have a food allergy:
- •ฉันมีอาการแพ้อาหาร (Chan mee ah-gahn pae ah-han)
I cannot eat:
- •• Peanuts: ถั่วลิสง (Tua li-song)
- •• Shellfish: อาหารทะเล (Ah-han ta-lay)
- •• Fish sauce: น้ำปลา (Nam pla)
- •• Soy sauce: ซีอิ๊ว (See-eew)
- •• Eggs: ไข่ (Kai)
Please prepare without:
- •ไม่ใส่... (Mai sai...) + [ingredient name]
How to reduce allergy risk in Thailand
- 1
Scan menus before ordering to identify high-risk dishes
- 2
Use a translated allergy card in Thai script
- 3
Ask specific questions about sauces and preparation
- 4
Choose simpler dishes with fewer mixed ingredients
Lower-risk Thai dish options
Generally simpler dishes (always confirm):
- •Grilled chicken or pork (gai yang, moo yang)
- •Plain steamed rice (khao suay)
- •Clear soups without fish sauce
- •Fresh fruit
What this guide helps with — and what it doesn't
Helps with:
- ✓Understanding common allergen sources in Thai food
- ✓Knowing what questions to ask
- ✓Preparing translated allergy cards
Does not replace:
- ⚠Direct confirmation from restaurant staff
- ⚠Knowledge of specific restaurant practices
- ⚠Medical advice or emergency planning
Always carry your medication and confirm ingredients with staff.
Prepare before you travel to Thailand.