Is All Thai Food Cooked in Peanut Oil?

November 23, 2025 •

4 min read

While peanut oil is a common cooking oil in some Asian cuisines, it is not used in all Thai food, and other oils like palm, coconut, and soybean are often more prevalent. This is a crucial distinction, especially for those with nut allergies, who must exercise caution due to the popular misconception that Thai cuisine relies solely on peanut oil.

Quick Summary

Not all Thai food is cooked in peanut oil; other oils like coconut, palm, and soybean are also widely used for cooking. Awareness is key for those with nut allergies, as peanut oil can be present, especially in dishes involving peanuts or sauces.

Key Points

Diverse Oils Used: Thai cooking employs a variety of oils, including palm, soybean, coconut, and neutral vegetable oils, not just peanut oil.
Peanuts vs. Oil: The presence of peanuts as a garnish or in sauces, like with Pad Thai or satay, does not automatically mean peanut oil was used for cooking.
Historical Context: Traditionally, Thai cooking relied on coconut oil and lard before the wider availability of vegetable and palm oils.
Allergy Awareness: For individuals with peanut allergies, vigilance is crucial due to the use of peanut products in certain dishes and the potential for cross-contamination.
Refined vs. Unrefined: While refined peanut oil may not trigger reactions in some, the assumption that all restaurant peanut oil is refined is unsafe, especially abroad.

Demystifying Thai Cooking Oils: Beyond the Peanut

The idea that all Thai food is cooked exclusively in peanut oil is a widespread but inaccurate myth. The reality is that Thai cuisine is incredibly diverse, and so are its cooking methods and ingredients. The choice of oil depends on the dish, the region, the restaurant, and what's economically available. For anyone with a nut allergy, assuming every dish is prepared with peanut oil is a dangerous oversimplification. This section explores the truth about Thai cooking oils and clarifies the risks involved.

The Common Oils Found in Thai Kitchens

Thai chefs, both in Thailand and abroad, draw from a variety of oils to achieve the desired flavor and cooking properties. Peanut oil, with its high smoke point and distinct nutty flavor, is certainly one option, but it is not a monopoly. Other prevalent oils include:

Palm Oil: Widely used in Thailand, especially for deep-frying and high-heat stir-frying, due to its high smoke point and neutral flavor.
Soybean Oil: Another neutral and versatile oil, often used for stir-frying and general cooking in Thai kitchens.
Coconut Oil: Traditionally used, and still popular for its slightly sweet and nutty flavor that complements many Thai dishes, particularly curries.
Vegetable Oil: A generic term for a neutral-tasting oil, often a mix of soybean, canola, and others, frequently used in both homes and restaurants.

The Historical Shift in Thai Cooking

For a long time, traditional Thai cooking relied on rendered pork fat (lard) or coconut oil, which was readily available. However, Chinese culinary influence brought stir-frying and deep-frying techniques to Thailand, and with it, the use of other vegetable oils. The availability and cost of oil have always played a significant role. Historically, peanut oil was more expensive in Thailand than other options like palm or soybean oil, making it less common for everyday street food vendors. Today, while it is used, it’s far from the only or even the primary choice.

Peanuts vs. Peanut Oil: A Critical Distinction

It's important to differentiate between using peanuts as an ingredient and using peanut oil for cooking. Many iconic Thai dishes feature peanuts as a garnish or in a sauce, but this doesn't automatically mean peanut oil was used in the cooking process. For example, Pad Thai famously uses crushed peanuts as a topping, but many restaurants use a neutral vegetable oil to cook the noodles. However, some dishes, like certain satay sauces, are built around a peanut base, which may also be cooked with peanut oil, adding another layer of risk.

The Allergic Diner's Guide to Navigating Thai Food

Given the complexity, those with peanut allergies must remain vigilant. Here is a guide to navigating Thai cuisine safely:

Communicate Clearly: In tourist areas, chefs may have experience with food allergies. However, in smaller, rural areas, the concept of a severe allergy may be less understood. Having a translated allergy card is a wise precaution.
Inquire About the Sauce: Peanuts are most often a concern in sauces or garnishes rather than the general cooking oil. Always ask about the ingredients in any sauce accompanying a dish, such as satay or certain salads.
Beware of Cross-Contamination: Even if a restaurant doesn't use peanut oil for your specific dish, cross-contamination is a risk. Woks and utensils may be used for multiple dishes. This is especially true for street food vendors.
Be Aware of Refined vs. Unrefined Oil: In some countries, refined peanut oil has the allergenic protein removed, making it safe for most people with peanut allergies. However, this is not a reliable assumption to make in every restaurant or country.

Comparison of Common Thai Cooking Oils


Oil Type	Smoke Point	Flavor Profile	Common Usage in Thai Cooking	Notes for Allergy Sufferers
Palm Oil	Very High (450°F / 232°C)	Neutral	Frying, deep-frying, stir-frying	Low risk for nut allergies, very common in restaurants.
Soybean Oil	High (450°F / 232°C)	Neutral	Frying, stir-frying, general cooking	Generally safe for nut allergies.
Coconut Oil	Medium (350°F / 175°C)	Mildly sweet, nutty	Curries, some sauces, moderate heat cooking	Low risk for nut allergies, distinct flavor profile.
Peanut Oil	High (450°F / 232°C)	Distinct nutty flavor	Stir-frying, deep-frying, some sauces	High risk for peanut allergy sufferers, may be in specific dishes.
Canola/Vegetable Oil	High (400°F / 204°C)	Neutral	General cooking, stir-frying	Generally safe for nut allergies, often a cheaper alternative.

Conclusion: Caution is Key, But It's Not All Peanuts

The notion that all Thai food is cooked in peanut oil is a significant oversimplification that could lead to serious health risks for those with allergies. In reality, Thai cuisine employs a range of cooking oils, with palm, soybean, and coconut oil often being more common due to cost and availability. While peanut oil and peanuts themselves are indeed used in some specific dishes and sauces, the diversity of the cooking means that not every meal poses the same threat. The best approach for a peanut allergy sufferer is to communicate clearly, inquire about ingredients, and prioritize awareness over assumption. By doing so, you can safely navigate the rich and vibrant world of Thai cuisine without unnecessary risk.

Thai Vegetable Oil Public Company Limited is a major producer of vegetable oils in Thailand, providing insight into the prominence of non-peanut oils in the country's food industry.

Frequently Asked Questions

No, Pad Thai is not always made with peanut oil. The dish is famously topped with crushed peanuts, but chefs often use a neutral vegetable oil, like soybean or palm oil, for cooking the noodles.

While it can vary, palm oil and soybean oil are very common in Thailand, especially in restaurants and street food stalls, due to their high smoke points and cost-effectiveness.

In some countries, refined peanut oil is processed to remove the allergenic proteins, making it safe for most people with peanut allergies. However, this is not a guarantee in all contexts, and unrefined oil still poses a high risk.

If you have a severe nut allergy, it is highly recommended to carry a translated allergy card in Thai. While some people may understand your needs, a translated card can help prevent misunderstandings, especially with street food vendors.

It depends. While many Thai curries use coconut milk as a base, some variations, like Massaman curry, traditionally include peanuts. You must always ask the restaurant about specific ingredients.

The risk of cross-contamination can be significant, especially in busy kitchens and at street food stalls where the same woks and utensils might be used for multiple dishes with little cleaning in between.

Historically, Thai cuisine used fats like coconut oil and lard. Chinese influences introduced frying, leading to the adoption of other vegetable oils like palm and soybean oil, which are now widespread.