Nutrition Articles

Dining Out: Thai Cuisine

Restaurant-Specific Strategies

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Characteristics:

Dishes are usually packed with lots of fresh ingredients, and have many hot, spicy, flavorful, along with some sweet and sour options.
Common Ingredients:

These foods feature chili peppers, rice, noodles, sugar, citrus fruits, fish, chicken, and fresh vegetables. They’re often light in fats and meats, and heavier in noodles and vegetables.
Hidden Dangers:
  • Pad Thai noodles are stir-fried with a lot of oil, and often include eggs and peanuts.
  • Nam Prik (spicy peanut sauce) and Sao Nam (coconut sauce) are very high in fat.
  • Nam Pla and soy sauce are both high in sodium.
  • Watch out for peanuts, cashews, coconut, and any nut oils or sauces, which can be high in fat.
  • Avoid deep fried noodles and entrees.
  • Say “no” to the heavy sauces.
  • Avoid anything with full-fat coconut milk.
  • Tom Ka Gai (chicken in coconut milk soup)
  • Gaeng Keow Wan Gai (curry chicken with eggplant)
  • Gaeng Ped Gai (red curry chicken)
  • Gluay Kaeg (fried banana slices)
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