We haven't finished checking thai spots in Brooklyn, NY yet. In the meantime, search any restaurant above for a cited, dish-by-dish read against your allergy profile.
How this list is built: every spot is checked against our allergen standard: published allergen info, cross-contact handling, and real diner reports. Places we can't verify aren't added. We never call a restaurant “safe.”
Peanuts and tree nuts are front-and-center in Thai cooking — satay, some curries, and garnishes. Fish sauce and shrimp paste give fish/shellfish exposure across many dishes, even ones without visible seafood. Soy, sesame oil and wheat (in soy sauce and some noodles) are common too.
This is the cuisine to be most careful with — peanuts are in satay, sauces and garnishes, and cross-contact is common. Tell staff clearly and ask which dishes and woks are kept peanut-free.
Often — fish sauce and shrimp paste are base seasonings even in dishes that look vegetarian. Ask for dishes made without fish sauce or with a soy substitute.
Rice noodles and many curries are naturally gluten-free, but soy sauce and oyster sauce contain gluten. Ask them to use tamari and confirm the curry paste is wheat-free.