Jump to content

  • 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
dhiltonlittle
Posted

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
AlysounRI
Posted

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
ciavyn
Posted

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
kenlove
Posted

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
ciavyn
Posted

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
Skylark
Posted

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
kayo
Posted

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
Skylark
Posted

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
conniebky
Posted

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
kenlove
Posted

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
kenlove
Posted

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
Mskedi
Posted

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
seezee
Posted

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
kayo
Posted

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.

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


  • Member Statistics

    • Total Members
      131,685
    • Most Online (within 30 mins)
      7,748
    tdouglas2901
    Newest Member
    tdouglas2901
    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
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.