Thai Food Allergy Card Generator
Printable Thai-language allergy card for restaurants, with severity markers.
What this solves
Thailand's most-used cooking sauces contain hidden allergens — oyster sauce has shellfish, soy sauce has soy/wheat, pad thai has peanuts. Showing a Thai-language card at a restaurant eliminates the language barrier and reduces accidental exposure. The card includes severity markers so chefs take it seriously.
How to read results
The card shows your allergens in both English and Thai. The Thai phrase "ฉันแพ้..." (I am allergic to...) is what you'll point to. For severe allergies, the card also says "หากมีอาการรุนแรงกรุณาโทร 1669" (If severe symptoms occur please call 1669 — Thai ambulance). Print the card and carry it with you.
Limitations
- Cannot guarantee zero cross-contamination — Thai kitchens often share woks and fryers.
- Always point at the card and confirm with the chef verbally before eating.
- For severe allergies, carry an EpiPen and check hospital locations before traveling.
FAQ
Is Thai food safe for nut allergies?
Peanuts are common — pad thai, som tam, and many curries top with crushed peanuts. Always ask. Most Thai chefs understand peanut allergy and can leave peanuts out if asked clearly.
What about shellfish allergies?
Shellfish is heavily used (oyster sauce, shrimp paste, dried shrimp). Most Thai chefs can prepare shellfish-free dishes but cross-contamination is high — request a fresh wok if severe.
Is gluten-free Thai food possible?
Yes — rice noodles (kuay teow), rice, and most curries are naturally gluten-free. Avoid soy sauce (use fish sauce instead) and confirm no wheat flour thickeners.
Sources
- Thai Ministry of Public Health — published allergen labeling requirements.
- Allergy translation cards (standard Thai-language allergy phrases).
- Bumrungrad International Hospital — emergency response procedures for tourists.