Is your cooking class truly safe for guests with severe food allergies?

We take severe allergies seriously, and here is what we do. Every Chef has their own individual wok and mortar station. Some dishes you cook there, some we cook together as a group, and for an allergy those are prepared separately for you, with separate ingredients and utensils. Tell us about every allergy when you book, and your chef instructor will go through it with you on the day.

Can you leave out nuts, including peanuts?

Yes. We leave out the peanuts and set out roasted pumpkin seeds or mung beans instead, so your Pad Thai and Papaya Salad keep their crunch, prepared separately, with separate ingredients and utensils. Cashews are a tree nut: we offer them only if tree nuts are fine for you, so tell us exactly which nuts to avoid when you book.

How do you handle celiac and gluten-free guests?

We swap commercial soy for gluten-free soy sauce and use naturally gluten-free rice noodles. Your full menu of 10 dishes and the curry paste - curries, stir-fries, dessert - is cooked to suit you, and the dishes we cook together are prepared separately, with separate ingredients and utensils.

Can I cook without shrimp paste if I have a shellfish allergy?

Yes. We swap shrimp paste for sea salt and aromatic herbs, preserving the savoury umami depth. Your curry paste is pounded from scratch at your station - learn exactly what to expect in our class preparation guide.

Is your kitchen naturally dairy-free?

Traditional Thai and Akha cuisine relies on coconut milk, not dairy. Rooted in Akha food-as-medicine tradition, our kitchen is a natural haven for lactose-intolerant guests. Coconut allergy? We swap in water or plant milks.

What if I cannot eat garlic or onions due to allium intolerance?

Since you pound your own curry paste, omitting garlic and shallots is effortless. We guide you in building a custom aromatic base using galangal, lemongrass, and kaffir lime - explore the depth of Akha flavor philosophy with every mortar stroke.

Can guests with nightshade or fish sauce sensitivities cook the full menu safely?

Yes. Nightshade guests skip chilies, tomatoes, and eggplant, replacing them with mountain greens and long beans - full flavour, zero restriction. Fish sauce is swapped for premium vegan fish sauce or sea salt, a technique we cover fully in our vegan Thai cooking guide. Both swaps are seamless at your individual station. FARE recommends exactly this model - dedicated prep, direct communication - as the gold standard for allergy-safe cooking experiences abroad.

How early should I notify Thai Akha Kitchen of my food allergies before the class?

The moment you complete your booking - the form has a dedicated dietary requirements field. The earlier we know, the more thoroughly we configure your station. For complex or multiple restrictions, contact our team directly for a written station briefing. We have successfully managed seven distinct dietary profiles in a single class. HappyCow Chiang Mai is also a great resource for allergy-aware dining beyond our kitchen.

Allergy-Safe Thai Cooking Class Chiang Mai | Thai Akha Kitchen

Experience authentic Thai cuisine without fear. Your own station, and for an allergy we prepare your dishes separately, with separate ingredients and utensils.

Allergy-Safe Thai Cooking: Our Protocols for Peanut, Gluten & Shellfish Food allergies shouldn't stop you from experiencing Thai cuisine. Discover our protocols and ingredient swaps, and how we prepare your dishes separately, with separate ingredients and utensils.