Can I safely eat
this dish?

The Allergy Risk Checker analyzes a named dish for hidden allergen risks. Enter a dish name and optionally a country or region. It returns a risk level (low, medium, or high) per allergen, flags hidden ingredients that trigger those allergens, and suggests what to ask kitchen staff.

Hidden allergens are ingredients that are not named on a menu but are present in sauces, pastes, or bases. Common examples: fish sauce (น้ำปลา) and shrimp paste (กะปิ) in Thai cooking trigger fish and shellfish allergies, dashi stock (だし) in Japanese cooking triggers fish allergy, soy sauce contains both soy and gluten (wheat), oyster sauce triggers shellfish allergy, and satay and gado-gado sauces trigger peanut allergy.

You get 10 detailed dish checks per day with no account required. Every paid AllergyPass plan unlocks unlimited checks.

The Risk Checker covers 19 cuisines: Belgium, Cambodia, France, Germany, Greece, Indonesia, Italy, Japan, Laos, Malaysia, Myanmar, Portugal, Singapore, South Korea, Spain, Sri Lanka, Thailand, Turkey, and Vietnam. More cuisines are being added over time.

Pad thai traditionally contains crushed peanuts as a topping and the sauce often includes peanut-based ingredients. The risk for peanut allergy is high. Peanuts can be omitted from the topping on request, but cross-contamination in Thai kitchens is common. Always show your allergy card to kitchen staff and confirm the dish can be prepared safely.

Traditional miso soup is made with dashi stock, which is typically prepared from katsuobushi (bonito fish flakes). This makes it a high risk for fish allergy. Some restaurants offer kombu (seaweed) dashi, which is fish-free, but you must confirm this with staff. Miso paste itself also contains soy and may contain gluten depending on the type.