Hidden allergens in 5 popular Thai dishes
Pad Thai, Tom Kha, Massaman — what tends to slip past you, and what to ask the server when you're unsure.
Thai food is one of the harder cuisines for people with allergies. Sauces are layered, ingredients are shared across dishes, and what looks vegetarian often isn't.
Pad Thai. The peanuts you can see. The ones you can't are in the sauce — pre-mixed, not optional. Fish sauce is in everything. Egg is added unless you specifically ask not.
Tom Kha. Coconut milk, no dairy. But shrimp paste is in many versions of the broth, and "vegetarian" Tom Kha at most restaurants still uses fish sauce.
Massaman curry. Often the safest of the three for nut allergies, but always check — some versions are heavy on peanuts.
Som Tam. The dried shrimp is a staple, and most versions have crushed peanuts. The fish-sauce-based dressing is universal.
Mango sticky rice. Usually safe for nut allergies, almost always made with coconut, often dairy-free. One of the few desserts that translates well across dietary needs.
When in doubt, ask. AlignEat will tell you what to expect, but a good Thai chef can usually adapt — if you ask early, before the wok is hot.