Peanuts Allergen Guide

Thailand's best-known noodle dish: rice noodles stir-fried with eggs, tofu, bean sprouts, peanuts and usually shrimp, seasoned with tamarind paste, fish sauce and chili.

Spicy salad of shredded unripe papaya with tomatoes, green beans, peanuts and dried shrimp, dressed with lime, fish sauce and chilies.

A relatively mild, rich curry with Muslim roots, usually made with beef or chicken plus potatoes, peanuts and warm spices like cinnamon and star anise.

Grilled pork or chicken skewers marinated in coconut milk, turmeric and spices, served with peanut sauce and a cucumber-shallot relish (ajad). The dish came to Thailand from Indonesia and Malaysia, and the Thai version is recognizable by its turmeric-yellow marinade and sweet-savory peanut dip. At night markets across the country, vendors still grill it over charcoal.

A thick red curry made with coconut cream, peanuts and kaffir lime leaves, usually with beef or chicken. It's drier than most Thai curries, with a nutty sweetness from the ground peanuts and a deeper flavor from roasted spices. The paste typically includes dried chilies, galangal, lemongrass, shrimp paste and kaffir lime zest. It's finished with sliced kaffir lime leaves and red chili, and served with jasmine rice.

Skewered grilled meat (chicken, beef, or mutton) with spicy peanut sauce, cucumber, and onions. The meat is marinated in turmeric, lemongrass, and spices, then grilled over charcoal so it takes on some smoke. At Lau Pa Sat, Satay Street opens at 7pm along Boon Tat Street.