Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Thai Food?

ebrbetty

By ebrbetty
in Gluten-Free Restaurants

Recommended Posts

ebrbetty Rising Star
ebrbetty
Posted

we are ordering in Thai food today for my sons 19th b-day..I've never had it and can't tolerate many spices..I did call them yesterday and they said most all the food is gluten-free and cooked to order..I'm nervous to order..any ideas, or should I just not eat it?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


carriecraig Enthusiast
carriecraig
Posted

I love Thai food - but I love spicy food too. If you want something mild, I would suggest Pad Thai. It's noodles with chicken, shrimp, tofu or veggies. Their signature dish, and it's good almost everywhere you get it.

Have fun!

elonwy Enthusiast
elonwy
Posted

Be warned though, alot of Pad Thai is not gluten free. The Thai restaurant that I frequent often that makes special dishes for me, I can't even have thier pad thai. Has something to do with the sauce. I know thai kitchen makes a gluten-free pad thai sauce, but most others have soy sauce in them.

Elonwy

ebrbetty Rising Star
ebrbetty
Posted
  • Author

thank you I was just looking at that dish on the website, it seems very safe to eat Thai food

kimjoy24 Apprentice
kimjoy24
Posted

You might also consider the Massaman curry. It tends to be the milder of the Thai curries- I just had some over the weekend (the restaurant that I went to normally serves it mildly spiced so that's how I ordered it). Definitely on the comfort food side of things, and light on spicy in the sense of heat. It's a Muslim/Indian influenced curry, so it has more cardamon/cinnamon kind of spice in it than chilie-based spice.

CeliaCruz Rookie
CeliaCruz
Posted

Does anyone else besides me watch Good Eats with Alton Brown on the Food Network? He did a wonderful show recently about Thai Food and, more specifically, how to make Pad Thai. I haven't tried it yet but I watched the show carefully and it didn't seem as though it necessarily called for anything glutenous. Of course, it's probably different when you actually go to your local thai restaurant and order it from the menu...but in theory Pad Thai should be safe as long as there's no cross-contamination.

I believe the trick is to find a gluten-free fish sauce. According to Alton, the "best" fish sauces to use are the ones with the fewest ingredients listed on the bottle and it seemed that there are plenty of simple non-glutenous fish sauces for sale at Asian markets.

ebrbetty Rising Star
ebrbetty
Posted
  • Author

thanks for the ideas, I will ask about the sause when we call in the order

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,102
    • Most Online (within 30 mins)
      7,748
    paula Masons mumma
    Newest Member
    paula Masons mumma
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Wends
      Damage after 13 years gluten free

      By Wends · Posted

      Hi RMJ. I read your post. Sounds like you need a second opinion? Have you been advised by Dietitian or referred to one? There are protocols for treating patients that have ongoing celiac disease antibodies / histology. Particularly as you have nausea and pain. You probably already know about the gluten contamination elimination diet. It may be that you are super sensitive to even the allowed 20parts per million gluten in certified gluten free flours and products? An elimination of all grains for a time may be necessary? Especially oats if you currently include them? It’s worth noting that a minority of Celiacs have oat intolerance and T cell response similar to gluten (particularly carriers of high risk HLADQ2.5), and ongoing celiac damage to the gut can occur with oats. Even certified gluten free oats. If you are already super strict and careful about cross contamination, do you eat cheese or have any cow’s milk in your gluten free diet? It’s often overlooked, even by specialists and Celiac dietitians. But there are case study reports in children. There’s a study in adults showing mucosal reaction to casein in Celiacs, and quoted 50% of Celiacs react to casein similar to gliadin because of molecular mimicry. Then there was this letter to the editor following up a case that states, ”We conclude that given this novel information, pediatric, and possibly adult, celiac disease patients with suspected “refractory” celiac disease and no detectable gluten exposures, should be trialed on a combined CMP-GFD with close monitoring for disease activity resolution prior to consideration of more restrictive diets…” (Jericho H, Capone K, Verma R. Elimination of Cow’s Milk Protein and Gluten from the Diet Induces Gut Healing in “Refractory” Pediatric Celiac Patients. Ann Pediatr. 2021; 4(2): 1082.) CMP-GFD: cow’s milk protein-gluten free diet. Hope you figure it out.  
    • trents
      Symptoms - Ulcers & Cough

      By trents · Posted

      Welcome to the forum, @BlakeAlex! Is this the GI Reset product you are using?: https://inwellbio.com/wp-content/uploads/2023/08/GI-Reset_Info-Sheet.pdf There is a lot of weird stuff in that you could be reacting to. Personally, I would discontinue it as I doubt it's really doing you any good anyway. Getting to the point where you are truly eating gluten free consistently usually involves a significant learning curve as gluten is hidden in the food supply in many ways by manufacturers. For instance, would you ever expect to find it in soy sauce or Campbell's tomato soup? But it's there and a main ingredient. Getting rid of macro sources of gluten is relatively easy. Just cut out bread, cake and pasta. But avoiding the hidden sources and the cross contamination sources is much harder. I am including this article that might be of help to you as a new celiac in getting off to a good start:    Long-term undiagnosed celiac disease inevitable leads to nutritional deficiencies because of the damage done to the lining of the small bowel where almost all of the nutrition in our food normally is absorbed. We routinely recommend that newly diagnosed celiacs invest in some quality gluten-free vitamin and mineral supplements. And I'm talking about more than a multivitamin. We recommend a high potency B-complex, 5-10,000 IU of D3 daily, Magnesium glycinate, and zinc. I suspect your mouth and throat ulcers are nutritional deficiency related. Costco is a good place to get good quality gluten-free vitamin and mineral supplement products at a reasonable price. Are you on medications? May we ask your relative age?  
    • BlakeAlex
      Symptoms - Ulcers & Cough

      By BlakeAlex · Posted

      Hello, I was recently diagnose with Celiac Disease and without realizing, I had every symptom on the list. Now I am moving as fast as I can to a total recovery. I thought I was doing well but I notice my ulcers on my tongue and throat and cough are starting to come back again.  Has anyone experience these symptoms? Also, I am incorporating GI Reset powder for a jump start to recovery.  Thanks in advance, Blake     
    • trents
      Inflammation and Menier’s disease link?

      By trents · Posted

      No. There is no damage done to the gut lining with NCGS.
    • MagsM
      Inflammation and Menier’s disease link?

      By MagsM · Posted

      Hi Trents, Thanks for the feedback. Yes, I do have concerns about NCGS. Would this show up if I did the endoscopy testing?
×
×
  • Create New...