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 Restaurants


dhiltonlittle

Recommended Posts

dhiltonlittle Contributor

Are they generally safe? What are some things to look out for/be aware of besides the fried items?


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



Celiac.com Sponsor (A8-M):



AlysounRI Contributor

Are they generally safe? What are some things to look out for/be aware of besides the fried items?

With Thai you are generally safe ... there is is soy sauce used in Thai food than in any other Asian cuisine.

The noodles tend to be rice based or the meal is served with rice.

Coconut milk is a staple to make curries.

If you have problems with nuts, you may have to avoid certain things, however, like pad thai.

You might have to ask you server what is in the sauces that come with appetizers.

But the spring rolls are served with rice wrappers and thai food is generally yummy, as is Vietnamese food.

You should be able to eat well at a Thai restaurant and avoid the gluten.

ciavyn Contributor

HA! I wanted to start a new thread on this, as all the ones I found were old. but glad to see someone else did. I just had pad thai and thai slaw, and I LOVED it! so I was curious as well if others found thai safe. Nice to know there's another restaurant option out there for us!

kenlove Rising Star

I have a problem with most thai places here in Kona as the language barrier makes me uneasy.

ASked them to make sure they used no flour to thicken the curry and repeated it to make sure the waiter got it -- so he removed the flower on the table -- true story --

Some rice noodles sold here are 80% rice and 20% wheat -- Just have to be careful...

Are they generally safe? What are some things to look out for/be aware of besides the fried items?

ciavyn Contributor

kenlove -- good thoughts. I'm kind of spoiled, as our local Thai restaurant is owned by caucasian Americans...so the language barrier is not an issue! :)

Skylark Collaborator

I just got glutened at a new Thai place I visited with a friend a couple weeks ago and I made sure the curry had no soy sauce. I asked here and other folks told me that as well as watching out for soy sauce, you can't count on fish sauce or oyster sauce to be gluten-free. Also someone said they asked to see the ingredients on rice noodles at one restaurant and there was wheat listed.

kayo Explorer

I love Thai food. It's one of the places where I feel fairly safe eating. I typically get pad thai or a curry (typically yellow) and ask for no soy or fish sauce and no tofu. I grew up in an area where we had a lot of Thai, Vietnamese, Cambodian people and restaurants so I've gotten to know the dishes well and which ones can be made to accommodate me, gluten-free and soy free.


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



Celiac.com Sponsor (A8-M):



Skylark Collaborator

I love Thai food. It's one of the places where I feel fairly safe eating. I typically get pad thai or a curry (typically yellow) and ask for no soy or fish sauce and no tofu. I grew up in an area where we had a lot of Thai, Vietnamese, Cambodian people and restaurants so I've gotten to know the dishes well and which ones can be made to accommodate me, gluten-free and soy free.

Could you share some dishes that we could ask for? I'd be so grateful. You mentioned pad Thai and yellow curry. Any others that work well?

conniebky Collaborator

OMG LOL! You were trying to tell him not to use flour and he took the flower centerpiece off the table? OMG that is hilarious!!!!!!!!!!!!

Not laughin' at you, but that is a REALLY funny story! :P

kenlove Rising Star

We have many of them here but have a few bad experiences I most likely wont go back -- the good ones have very little English staff.. I used to bring them jackfruit and durian to trade for dinner before I got celiac 5 years ago...

kenlove -- good thoughts. I'm kind of spoiled, as our local Thai restaurant is owned by caucasian Americans...so the language barrier is not an issue! :)

kenlove Rising Star

It really was funny -- The guy was just smiling and My wife and I just started at each other in disbelief -- a classic moment to be sure...

OMG LOL! You were trying to tell him not to use flour and he took the flower centerpiece off the table? OMG that is hilarious!!!!!!!!!!!!

Not laughin' at you, but that is a REALLY funny story! :P

Mskedi Newbie

Unless they make the rice noodles themselves, it's very likely there's some wheat in it. Dried noodles like those used in Pad Thai are generally safe, but fresh noodles like those in Pad See Ew and Lad Naa will likely have wheat.

Soy sauce, oyster sauce, and broth (frequently knorr) all have gluten, and even if you don't order these things, whatever you DO order is likely to be made in a gluten-contaminated wok. Seasoned woks only get cleaned with water -- I wouldn't feel too safe there.

Spring rolls at Thai restaurants are generally wheat, not rice wrappers (I've only seen rice wrappers used at Vietnamese places), thus making anything fried risky. (Plus, wontons would be fried in the same oil.)

Many curry mixes use wheat, but if they make it themselves it's probably safe.

So... as much as I love Thai food, I'd have to say it's probably not the best eating out option. I'm getting my info from someone who grew up in a Thai restaurant kitchen and knows his stuff. Luckily, he also has taught me how to make my favorite dishes at home, so I'm not missing out.

seezee Explorer

We go to a Thai restaurant that they know us at and they seem pretty good at telling us what has wheat. So far so good. There are two restaurants we go to and both are small places that they know us at. We have had really bad luck at corporate chain kind of places.

kayo Explorer

I haven't had any problems but they key is to ask questions. Things I love to get (sans gluten/soy of course):

spring rolls, fresh or fried (if made with rice wrapper)

pad thai

yellow, red or green curry

satay

ASked them to make sure they used no flour to thicken the curry and repeated it to make sure the waiter got it -- so he removed the flower on the table

This made me laugh out loud!!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,198
    • Most Online (within 30 mins)
      7,748

    Jamie0230
    Newest Member
    Jamie0230
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      Clearly from what you've said the info on Dailymed is much more up to date than the other site, which hasn't been updated since 2017. The fact that some companies might be repackaging drugs does not mean the info on the ingredients is not correct.
    • RMJ
      To evaluate the TTG antibody result we’d need to know the normal range for that lab.  Labs don’t all use the same units.  However, based on any normal ranges that I’ve seen and the listed result being greater than a number rather than a specific number, I’d say yes, that is high! Higher than the range where the test can give a quantitative result. You got good advice not to change your diet yet.  If you went gluten free your intestines would start to heal, confusing any further testing,
    • Bev in Milw
      Scott is correct….Thank you for catching that!      Direct link for info  of fillers.    http://www.glutenfreedrugs.com/Excipients.htm Link is on 2nd page  of www.glutenfreedrugs.com   Site was started by a pharmacist (or 2) maybe 15-20 yrs ago with LAST updated in  2017.  This makes it’s Drug List so old that it’s no longer relevant. Companies & contacts, along with suppliers &  sources would need to be referenced, same amount effort  as starting with current data on DailyMed      That being said, Excipient List is still be relevant since major changes to product labeling occurred prior ’17.           List is the dictionary that sources the ‘foreign-to-us’ terms used on pharmaceutical labels, terms we need to rule out gluten.    Note on DailyMed INFO— When you look for a specific drug on DailyMed, notice that nearly all of companies (brands/labels) are flagged as a ‘Repackager’… This would seem to suggest the actual ‘pills’ are being mass produced by a limited number of wholesaler suppliers (esp for older meds out of  patent protection.).      If so, multiple repackager-get  bulk shipments  from same supplier will all  be selling identical meds —same formula/fillers. Others repackager-could be switching suppliers  frequently based on cost, or runs both gluten-free & non- items on same lines.  No way to know  without contacting company.     While some I know have  searched pharmacies chasing a specific brand, long-term  solution is to find (or teach) pharmacy staff who’s willing help.    When I got 1st Rx ~8 years ago, I went to Walgreens & said I needed gluten-free.  Walked  out when pharmacist said  ‘How am I supposed  to know…’  (ar least he as honest… ). Walmart pharmacists down the block were ‘No problem!’—Once, they wouldn’t release my Rx, still waiting on gluten-free status from a new supplier. Re: Timeliness of DailyMed info?   A serendipitous conversation with cousin in Mi was unexpectedly reassuring.  She works in office of Perrigo, major products of OTC meds (was 1st to add gluten-free labels).  I TOTALLY lucked out when I asked about her job: “TODAY I trained a new full-time employee to make entries to Daily Med.’  Task had grown to hours a day, time she needed for tasks that couldn’t be delegated….We can only hope majorities of companies are as  conscientious!   For the Newbies…. SOLE  purpose of  fillers (possible gluten) in meds is to  hold the active ingredients together in a doseable form.  Drugs  given by injection or as IV are always gluten-free!  (Sometimes drs can do antibiotics w/ one-time injection rather than 7-10 days of  pills .) Liquid meds (typically for kids)—still read labels, but  could be an a simpler option for some products…
    • Ginger38
      So I recently had allergy testing for IGE antibodies in response to foods. My test results came back positive to corn, white potatoes, egg whites. Tomatoes, almonds and peanuts to name a few.  I have had obvious reactions to a few of these - particularly tomatoes and corn- both GI issues. I don’t really understand all this allergy versus celiac stuff. If the food allergies are mild do I have to avoid these foods entirely? I don’t know what I will eat if I can’t  have corn based gluten free products 
    • JForman
      We have four children (7-14 yo), and our 7 year old was diagnosed with NCGS (though all Celiac labs were positive, her scope at 4 years old was negative so docs in the US won't call it celiac). We have started her on a Gluten Free diet after 3 years of major digestive issues and ruling out just about everything under the sun. Our home and kitchen and myself are all gluten-free. But I have not asked my husband/her dad or her other siblings to go completely gluten-free with us. They are at home, but not out of the home. This has led to situations when we are eating out where she has to consistently see others eating things she can't have and she has begun to say "Well, I can't have <fill in the blank>...stupid gluten."  How have you supported your gluten-free kiddos in the mental health space of this journey, especially young ones like her. I know it's hard for me as an adult sometimes to miss out, so I can't imagine being 7 and dealing with it! Any tips or ideas to help with this? 
×
×
  • Create New...