Thai Kitchen Vail

Unable to analyze — use caution and ask your server.

Unable to analyze — use caution and ask your server.

Unable to analyze — use caution and ask your server.

Unable to analyze — use caution and ask your server.

Unable to analyze — use caution and ask your server.

The beef is deep‑fried in a shared fryer and likely coated or marinated with soy sauce or other wheat‑based ingredients, creating a high risk of gluten cross‑contact.

The wings are likely fried in a shared fryer and the atomic garlic sauce may contain soy sauce or other wheat‑based thickeners, posing cross‑contamination and hidden gluten risks.

Thai red curry paste can contain wheat or soy sauce, and the shared kitchen/fryer increases cross‑contact risk, so gluten contamination is possible.

Unable to analyze — use caution and ask your server.

Panang curry paste often contains wheat or soy sauce, and the restaurant lacks a dedicated gluten‑free preparation area, increasing cross‑contact risk from shared fryers and prep surfaces.

The dish includes oyster sauce, which commonly contains wheat, and it is prepared in a shared kitchen with shared fryers and prep surfaces, creating cross‑contamination risk.

Unable to analyze — use caution and ask your server.

Unable to analyze — use caution and ask your server.

The dish is prepared in a shared kitchen with shared fryers and prep surfaces, and sauces like oyster sauce can contain hidden wheat, posing cross‑contamination risk for celiacs.

Unable to analyze — use caution and ask your server.

The dish uses oyster sauce, which typically contains soy sauce made with wheat, and the restaurant shares fryers, prep areas, and equipment without a dedicated gluten‑free protocol, creating cross‑contact risk.

All listed ingredients are naturally gluten‑free, but the restaurant uses shared prep surfaces and equipment and has no dedicated gluten‑free protocol, so cross‑contact is possible.

Unable to analyze — use caution and ask your server.

Larb typically contains fish sauce and sometimes soy sauce or seasoning blends that may include wheat, and the restaurant shares prep surfaces and a fryer, increasing cross‑contamination risk.

Tom Yum broth is naturally gluten‑free, but the restaurant uses a shared kitchen and prep area, and Thai sauces (e.g., fish sauce, soy sauce) can contain wheat, so cross‑contact and hidden gluten are possible.

Unable to analyze — use caution and ask your server.

Unable to analyze — use caution and ask your server.

Unable to analyze — use caution and ask your server.

The soup may contain soy sauce or fish sauce that include wheat, and shared fryers and prep areas increase cross‑contact risk, so gluten exposure is possible.