ouch that sucks.

I am allergic to chilli, so I cant eat thai or indian in a restaurant, or in the home country for that matter.. but I did learn to cook it all myself, and can make a version for myself and for the rest of the diners.. ho-humm

at least you can eat noodly things, right?!

Buckwheat noodle (soba) dishes could become more common in your repetoire, for lack of soy sauce, one could substitute a dash of fish sauce mixed in a combo of chili oil and seseme oil...

Most of the products from Asian Bakeries, for instance the curried chicken puffs, pork bow, pastries.

You'll have to switch from sushi to sashimi... personally I find the experience of eating sashimi more pleasurable than eating sushi, though for the absense of the rice much less filling. I know there are some who love to dip the heck out of their fish into soy sauce but really I think the pleasure of sushi is far more refined and subtled when the saltiness of the soy is not masking some of the more delicate flavors.

There are prepared seaweed dishes....

most satays, so long as the sauce isn't based on soy, there are some sweet sauces and some curried variants.

Many dishes are of steamed vegetables, mushrooms, tree ears and even steamed chicken mixed in with lobster sauces... though that's a bit of a retro sauce, reminds me of being a kid in the seventies. Should be very safe to eat, it's egg based rather than soy based.

Are black beans okay or are they somewhat related enough to soy to trigger your allergies, if you aren't allergic it gives you a few opportunites to improvise it's use in whatever sauces you can improvise...

Soups are always okay, any wheat noodle, egg noodles probably if they are based in wheat, there are definately some options

Then I suppose to get very sixties and seventies style Polynesian style food, there is always the sweet and sour sauce variants. Make sure if you are eating dishes with this sauce to drink your wine from a tiki mug.

i am truly sorry about your allergy though, it does limit things, but then again dietary necessity is one of the chief reasons why there are so many different Asian dishes. There are even TCM dishes, it's not all herbal drinks, it's food as well. If you see a TCM physician and tell them your problem they will probably be able to prescribe some foods and things for you I might not have thought of.

I had a client with these same allergies...I substituted the following:

For shoyu or tamari, I used fish sauce or rendered broth
For rice, I used kasha or quinoa
For peanuts, sesame seeds (and sesame oil).

As far as seaweeds go, there are some that are pre-seasoned- usually with shoyu (soy). Just stay away from the pre-seasoned one's, and you should be fine.

Kryssa