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
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
      128,269
    • Most Online (within 30 mins)
      7,748
    KDeL
    Newest Member
    KDeL
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.8k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Peggy M
      Does Kroger Offer Affordable Gluten-Free Options?

      By Peggy M · Posted

      Kroeger has quite a few Gluten free items.  Right now they are redoing my Kroeger store and are adding everything into the regular sections.  Since this was done some new ones have been added.  Publix and Ingles also have great selections. I actually shop Walmart and Food City to since prices on some items vary from store to store.
    • Scott Adams
      Neurologic symptoms - Muscle Twitching and Hand Tremors

      By Scott Adams · Posted

      Sorry but I don't have specific recommendations for doctors, however, starting out with good multivitamins/minerals would make sense. You may want to get your doctor to screen you for where you different levels are now to help identify any that are low, but since you're newly diagnosed within the past year, supplementation is usually essential for most celiacs.
    • trents
      Test uncertainty

      By trents · Posted

      Yes, I can imagine. My celiac journey started with a rejection of a blood donation by the Red Cross when I was 37 because of elevated liver enzymes. I wasn't a drinker and my family doctor checked me for hepatitis and I was not overweight. No answers. I thought no more about it until six years later when I landed a job in a healthcare setting where I got annual CMP screenings as part of my benefits. The liver enzymes were continually elevated and creeping up every year, though they were never super high. My primary care doc had no clue. I got really worried as your liver is pretty important. I finally made an appointment with a GI doc myself and the first thing he did was test me for celiac disease. I was positive. That was in about 1996. After going on a gluten-free diet for three months the liver enzymes were back in normal range. Another lab that had gotten out of whack that has not returned to normal is albumin/total protein which are always a little on the low side. I don't know what that's about, if it's related to the liver or something else like leaky gut syndrome. But my doctors don't seem to be worried about it. One thing to realize is that celiac disease can onset at any stage of life. There is a genetic component but there is also an epigenetic component. That is, the genetic component is not deterministic. It only provides the potential. There needs also to be some health or environmental stressor to activate the latent gene potential. About 40% of the population have the genetic potential to develop celiac disease but only about 1% actually do.
    • cristiana
      Does this definitely suggest Coeliac Disease?

      By cristiana · Posted

      Hello @Heather Hill You are most welcome.  As a longstanding member and now mod of the forum, I am ashamed to say I find numbers and figures very confusing, so I rarely stray into the realms of explaining markers. (I've self-diagnosed myself with dyscalculia!)  So I will leave that to @Scott Adams or another person. However as a British person myself I quite understand that the process with the NHS can take rather a long time.  But just as you made a concerted effort to eat gluten before your blood test, I'd advise doing the same with eating gluten before a biopsy, in order to show if you are reacting to gluten.  It might be worth contacting the hospital or your GPs secretary to find out if they know what the current waiting time is. Here is a page from Coeliac UK about the current NHS recommendations. https://www.coeliac.org.uk/information-and-support/coeliac-disease/getting-diagnosed/blood-tests-and-biospy/#:~:text=If you remove or reduce,least six weeks before testing. Cristiana  
    • MI-Hoosier
      Test uncertainty

      By MI-Hoosier · Posted

      Thanks again. My mom was diagnosed over 50 years ago with celiac so grew up watching her deal with the challenges of food. I have been tested a few times prior due to this but these results have me a bit stunned. I have a liver disease that has advanced rapidly with no symptoms and an allergy that could be a contributing factor that had no symptoms. I guess I’ll call it lucky my Dr ordered a rescreen of a liver ultrasound from 5 years ago that triggered this or I would likely have tripped into cirrhosis. It’s all pretty jarring.
×
×
  • Create New...