Vegan Thai food is one of the fastest growing ethnic cuisines amongst vegans and it is no big surprise. After all, vegan Thai dishes are extremely delicious and Thai food in general is pretty easy to veganize without sacrificing authentic flavors.
Because of the tremendous interest in vegan Thai food, we recently published the Vegan Thai Digital cookbook which features authentic vegan Thai recipes for the most popular Thai dishes. But what exactly are the 30 most popular dishes from Thailand? We did some research and listed them below.
Popular Vegan Thai Food
Appetizers
Spring Rolls (Poh Pia Tod)
Poh Piah Tod is a very popular Thai dish, and is commonly referred to outside of Thailand as Thai spring rolls. These crispy rolls are filled with a combination of vegetables and noodles and are then deep-fried until they are crispy and a nice, golden brown. They are typically served with a sweet and sour dipping sauce, such as plum sauce or a sweet chili sauce. Its origins are influenced by Chinese immigrants who brought the idea of spring rolls to Thailand. The dish was adapted using local ingredients and Thai flavors to suit Thai taste buds. It is commonly sold by Thai street vendors, in restaurants and food markets, and also served as a snack or appetizer during meals.
Tofu Satay
Tofu Satay is a vegan/plant-based variation of the traditional Thai satay, typically consisting of marinated and skewered meat grilled over charcoal and served with peanut sauce and a side of pickled vegetables. In the case of tofu satay, firm tofu is used as the main protein, making it a popular vegan option. Satay originated from Indonesia but eventually spread all over Southeast Asia, including Thailand, where it was modified using local ingredients and flavors. Thai tofu satay is well known for its classic peanut dipping sauce and the use of marinades infused with coconut milk, turmeric, and various herbs.
Corn Fritters (Tod Man Khao Pod)
Tod Man Khao Pod is a popular and famous Thai corn fritter dish, generally seasoned with a blend of Thai spices and herbs, then deep-fried until golden and crispy. It's often served with a sweet chili dipping sauce. Traditionally made with egg, the batter can be made vegan with a substitute like flax seeds. The dish is loved for its crunchy texture and the natural sweetness of the corn which is complemented by the aromatic flavors in the batter. It is a popular snack and appetizer throughout the country. It is commonly found in Thai street food markets and local eateries, especially in urban areas like Bangkok and Chiang Mai.
Salads
Tofu Laab
Tofu Laab, is a vegan version of a traditional Thai salad that originates from the Isan area of northeastern Thailand. Laab is considered the national dish of Laos but is equally loved in Thailand, especially in Isan and the northern areas. Tofu laab substitutes tofu for the usual minced meat in the original recipe. The dish is seasoned with lime juice, vegan fish sauce or soy sauce, toasted rice powder, chili, and fresh herbs like mint and cilantro. It's mixed with the tangy, spicy sauce and then served, generally slightly warm or at room temperature.
Green Papaya Salad (Som Tum)
Som Tum is a traditional Thai dish that originates from the Isan region in northeastern Thailand. It is a spicy green papaya salad which is appreciated for its balance of sweet, sour, salty, and spicy flavors. The dish typically includes shredded unripe green papaya, tomatoes, long beans, garlic, chilies, lime juice, vegan fish sauce, sugar, and sometimes peanuts. The ingredients are pounded together in a mortar and pestle, a process called "tum" in Thai, which helps to blend the flavors without excessively crushing the ingredients. The result is a refreshing, tangy, and slightly crunchy salad with a distinct spicy kick.
Glass Noodle Salad (Yum Woon Sen)
Yum Woon Sen is a traditional Thai salad that originated from the central part of Thailand, but it is enjoyed throughout the country. It is a popular dish that is appreciated for its mix of refreshing and tangy flavors with a hint of spiciness. The main ingredient is glass noodles (made from mung beans), which are soft and translucent when cooked. Other common ingredients include fresh herbs like cilantro and mint, cherry tomatoes, onions, chilies, and peanuts.
Cucumber Salad (Ajaad)
Ajaad, sometimes spelled Ajad or Ajaat, is a traditional Thai cucumber salad that is often served as a side dish or condiment to accompany rich, savory dishes like satay or fried foods. It offers a refreshing balance of sweet, sour, and tangy flavors that cuts the richness of other dishes. It consists of thinly sliced cucumber, shallots or red onions, chilies and sometimes other vegetables, all served in a sweet and sour dressing.
Soups
Tom Yum Soup
Tom Yum soup is famous and is known for its hot and sour flavors, aromatic herbs, and fresh ingredients. It is one of Thailand's most iconic dishes and is popular both locally and overseas. It originates from central Thailand, and the dish is deeply rooted in Thai culinary traditions, reflecting the balance of flavors (spicy, sour, salty, and sweet) that defines Thai food. Vegan versions of this soup often include tofu, and mushrooms are often added for texture. The sourish soup is simmered with aromatic herbs and vegetables, then seasoned with lime juice, chili, and vegan fish sauce, creating a tangy, spicy, and fragrant broth. Tom Yum soup is a staple in Thai households and restaurants. The soup's name comes from "Tom" (to boil) and "Yum" (a Thai word describing a mix of hot and sour flavors).
Tom Kha Soup
Tom Kha soup is a creamy and tasty soup from Thailand that is famous for its rich combination of coconut milk, herbs, and sour lime. Its name translates to "boiled galangal soup," highlighting the importance of galangal, a type of ginger-like root, as a main ingredient. Tom Kha soup originates from central Thailand like its counterpart, Tom Yum. The use of coconut milk reflects the influence of central and southern Thai culinary traditions. Mushrooms are a common addition, along with lime juice and fish sauce for seasoning. Tom Kha is much milder and creamier than Tom Yum due to the coconut milk, making it a great option for those who prefer less heat.
Curried Noodle Soup (Khao Soi)
Khao Soi is a famous and flavorful noodle dish originating from northern Thailand, particularly the city of Chiang Mai. It is also eaten in Laos and Myanmar, reflecting the culinary influences of the region.
The dish features noodles in a creamy, spiced coconut milk curry-based broth. Vegan versions are served with tofu. It is often garnished with crispy fried noodles at the end. The broth is rich and aromatic, flavored with ingredients like turmeric, ginger, and curry spices. The noodles are served in a bowl with the curry poured over. Khao Soi is deeply tied to northern Thailand’s unique Lanna culture. The dish incorporates a mixture of flavors influenced by Chinese-Muslim traders who introduced wheat noodles and curry spices to that area a long time ago.
Noodles
Pad Thai
Pad Thai is one of Thailand’s most famous dishes and it needs little introduction. It is a dish with roots in central Thailand, and especially popularized in Bangkok. Pad Thai is a stir-fried noodle dish made with thin rice noodles. The vegan version is typically cooked with tofu, bean sprouts, garlic chives, and tamarind paste for sourness. It is often garnished with crushed peanuts, lime wedges, and fresh herbs. It is cooked in a wok over high heat which gives it a smoky flavor. The balance of sweet, sour, salty, and spicy flavors makes it typically Thai.
Drunken Noodles (Pad Kee Mao)
Pad Kee Mao, also known as Drunken Noodles, is a spicy and flavorful stir-fried Thai noodle dish. It is popular across the country, but it is more commonly associated with central Thailand, where Bangkok’s vibrant street food scene has popularized it. It consists of wide rice noodles (sen yai) and the vegan version contains tofu as a protein. It also includes vegetables like bell peppers, onions, and Thai basil. Optional additions could include green beans, tomatoes, or baby corn. The dish earned its name because its fiery and bold flavors are reputed to pair well with alcohol or help "cure" a hangover. But it does not contain any alcohol itself, despite its namesake.
Pad See Ew
Pad See Ew is a classic Thai stir-fried noodle dish with its roots in central Thailand, particularly influenced by the Chinese immigrants who brought noodle-based stir-fry techniques to that region. Its name translates to "fried with soy sauce," highlighting its primary flavor component. The dish uses wide rice noodles (sen yai), which are chewy and absorb the rich flavors of the dish. The vegan version is normally made with tofu as the protein. Typically, Chinese broccoli (gai lan) and sometimes carrots or cabbage are used. Pad See Ew is savory and slightly sweet, with a mild smoky flavor from high-heat wok cooking. It is a common street food in Thailand.
Glass Noodles (Pad Woon Sen)
Pad Woon Sen is a delicious and light dish commonly served in Thailand. It features silky glass noodles, typically made from mung bean starch, stir-fried with a combination of protein such as tofu (vegan version), vegetables, and a savory sauce. Other common vegan ingredients include garlic, onions, carrots, and cabbage, seasoned with soy sauce, vegan oyster sauce, and a touch of sugar and vegan fish sauce for a balanced flavor. The dish is garnished with fresh herbs like cilantro and sometimes served with a spicy chili sauce for an extra kick. It is a much lighter noodle option compared to noodle dishes like Pad Thai or Pad See Ew.
Rice Dishes
Fried Rice (Khao Pad)
Khao Pad, or Thai Fried Rice, is a very popular dish in Thailand and is enjoyed across the whole country. The vegan version of the dish uses jasmine rice which is stir-fried with tofu (can be omitted), onions, tomatoes, scallions, and sometimes peas or carrots. Garnishes include cucumber slices, lime wedges, and cilantro for freshness.
Khao Pad is a very popular Thai comfort food and is a staple at both street food stalls and home kitchens. It’s the ideal one-dish meal and a great way to use up leftover rice and veggies.
Pineapple Fried Rice (Khao Pad Sapparod)
Pineapple Fried Rice, or Khao Pad Sapparod, is a tropical, colorful and flavorful Thai dish known for its combination of sweet and savory flavors. It is enjoyed across Thailand but is particularly associated with southern Thailand and coastal regions, where pineapples are abundant and frequently used in cooking. This dish is also famous overseas and is served in numerous Thai restaurants. It typically uses jasmine rice (preferably day-old for the right texture), pineapple chunks, often freshly cut, to add sweetness, and vegetables like onions, peas, carrots, and sometimes cashews for added texture. It is also often seasoned with curry powder. It is normally garnished with green onions, cilantro, and lime wedges, and sometimes served in a hollowed-out pineapple for added presentation.
Green Curry Fried Rice (Khao Pad Kaeng Khiao Wan)
Green Curry Fried Rice, known in Thailand as Khao Pad Kaeng Khiao Wan, is a spicy and flavorful dish that combines the elements of Thai green curry with the culinary technique of stir-frying rice. This dish is a unique way to enjoy the rich, aromatic flavors of green curry which is incorporated into cooked jasmine rice. This wonderful dish is typically prepared by sautéing green curry paste to release its aroma, then adding cooked rice, vegetables, and a protein like tofu. Fresh Thai basil and sometimes pea eggplants or bell peppers add texture and authenticity.
Curries
Massaman Curry (Gaeng Massaman)
Massaman Curry is a rich, mild, and aromatic curry dish that originates from the southern part Thailand near Malaysia and is influenced by Malay cuisine. The word "Massaman" is derived from "Musulman," an old term for Muslim, reflecting the dish's historical connections to Muslim traders and immigrants. The vegan version calls for tofu and/or vegetables, coconut milk, potatoes, peanuts, and a blend of spices like cardamom, cloves and cinnamon. It also uses tamarind paste for tanginess. It is a mild curry compared to other Thai curries.
Green Curry (Gaeng Khiao Wan)
Green curry originates from Central Thailand and is a herbaceous and aromatic dish that highlights the balance of spicy, sweet, salty, and savory flavors. The curry is made using green curry paste, which includes ingredients like green chilies, lemongrass, garlic, shallots, galangal, lime leaves, and coriander root. Coconut milk is then added to create a creamy base. The vegan version of this dish is typically prepared with tofu and includes vegetables like Thai eggplant, bamboo shoots, or zucchini. Thai basil and red chilies are often added for garnish and flavor. Green curry is usually served with jasmine rice.
Red Curry (Gaeng Ped)
Red curry originates from Central Thailand and is one of the most iconic dishes of Thai cuisine. Its Thai name means "spicy curry" and reflects the vibrant red color and bold flavors derived from hot red chili peppers, which are the key ingredient in the paste. Vegan red curry is very versatile and can include tofu, as well as vegetables and/or potatoes. It is generally served with jasmine rice, balancing its heat with a mildly sweet undertone from ingredients like palm sugar.
Yellow Curry (Gaeng Garee)
Yellow curry is a milder and slightly sweet Thai curry compared to its green and red counterparts. It is inspired by Indian cuisine, incorporating turmeric, cumin, and curry powder to achieve its distinctive golden hue and rich flavor profile. These spices are blended with coconut milk, creating a creamy and aromatic dish. Vegan yellow curry often contains tofu, alongside vegetables such as potatoes, carrots, and onions. It's typically seasoned with lemongrass, lime leaves, and galangal, all of which add fresh undertone flavors. Yellow curry highlights Thailand's culinary art of harmonizing bold spices with creamy and savory elements.
Panang Curry (Gaeng Panang)
Panang curry is known for its rich and creamy texture. It differs from other Thai curries by being thicker and less ‘soupy’. It is made by using a unique curry paste that contains roasted peanuts and this is what gives the dish its signature flavor. The base of the vegan curry is coconut milk and it is enhanced with ingredients like makrut lime leaves, vegan fish sauce, sugar and Thai basil for an added fragrance.
Stir Fries
Basil Tofu Stir-Fry (Pad Kra Pao)
Pad Kra Pao is a very popular street food dish and is a common staple throughout the country. It is particularly popular in urban areas like Bangkok, where street food culture thrives. The vegan version of this dish is made by stir-frying minced or sliced tofu with garlic, chilies, and holy basil. The sauce often contains vegan fish sauce, soy sauce, and vegan oyster sauce. It is traditionally served over jasmine rice. Pad Kra Pao is appreciated for its balance of spiciness, saltiness, and the aromatic flavor of holy basil. It is quick to prepare and is a favorite quick dish for lunch or dinner, especially when time is of the essence.
Pad Prik King
Pad Prik King is a very popular Thai stir-fried dish. It calls for a rich red curry paste which is stir-fried with a protein of choice, typically tofu for the vegan version. It also contains vegetables. The curry paste uses spicy red chilies and the dish generally does not contain coconut milk since it is a mostly dry dish. The vegetable typically used is green or long beans that are cooked until tender but crisp. Like most Thai stir-fried dishes, it is commonly served over jasmine rice.
Stir-Fried Mixed Vegetables (Pad Pak Ruam)
Pad Pak Ruam is a traditional Thai stir-fried vegetable dish. The name translates to "stir-fried mixed vegetables" and it’s a versatile, healthy, and flavorful dish that can be easily customized according to taste. A variety of colorful vegetables are used, such as broccoli, carrots, cabbage, baby corn, mushrooms, snap peas, bell peppers, or bok choy. The selection depends on what's fresh and on hand. Garlic is often stir-fried in hot oil to flavor the dish. It has the perfect balance of salty, savory, and slightly sweet flavors. Although it’s primarily a vegetable dish, it can be made heartier by adding tofu. The dish is prepared quickly over high heat, allowing the vegetables to remain crisp and vibrant. The dish is considered a healthy option in Thai cuisine because it highlights fresh, nutrient-dense vegetables.
Red Curry Stir-Fried Tofu (Pad Ped)
Tofu Pad Ped is a delicious and spicy stir-fried dish. It typically features a rich red curry paste as its base and the vegan form of this dish is stir-fried with tofu and/or vegetables, mushrooms, and herbs. The dish uses red curry paste, which contains ingredients like dried red chilies. This paste is stir-fried to release its flavors, often with a touch of oil. Vegetables like bamboo shoots, eggplant, or green beans are frequently used. Unlike saucy Thai curries, Pad Ped is a dry stir-fry, where the curry paste clings to the ingredients rather than forming a soup or sauce.
Cashew Tofu Stir-Fry (Pad Ped Mamuang)
Pad Ped Mamuang is a delicious Thai stir-fry dish that translates to "stir-fried cashew nuts". This dish is beloved for its combination of sweet, savory, and nutty flavors, often with a mild level of spiciness. Cashews are the main ingredient. They are usually roasted or fried to accentuate their flavor and give them a satisfying crunchiness. Vegan versions of the dish often include tofu. Ingredients like onions, bell peppers, carrots, mushrooms, and sometimes dried chilies are stir-fried along with the cashews and tofu. The dish features a rich, flavorful sauce made from soy sauce, vegan oyster sauce, a touch of sugar (often palm sugar), and sometimes a hint of chili paste. This creates a sweet and savory glaze that envelops the ingredients. The dish is popular because it is less spicy compared to other Thai dishes, making it a great choice for those who prefer milder flavors while still enjoying the signature sweet-savory balance of Thai food.
Desserts
Mango Sticky Rice (Khao Niew Mamuang)
Mango Sticky Rice is a classic and popular Thai dessert that pairs ripe, sweet and fragrant mango with creamy coconut-infused sticky rice. It is especially enjoyed in Thailand during mango season. It is made using glutinous rice which becomes soft and sticky when cooked. The cooked rice is soaked in a sweetened coconut milk mixture, allowing it to absorb the rich, creamy coconut flavor. Fresh, ripe mangoes are used, typically of a sweet variety like Nam Dok Mai or Ataulfo mangoes. The mangoes are sliced or cubed and served alongside the rice. A separate coconut sauce is made from coconut milk, sugar, and a pinch of salt, and this sauce is then drizzled over the rice and mango. The dish is often garnished with toasted sesame seeds or crispy mung beans for a bit of crunch. Sometimes pandan (screwpine) leaves are used in cooking the rice for additional fragrance. Mango sticky rice is served slightly warm or at room temperature. The contrast between the warm, creamy rice and the cool, juicy mango makes it especially satisfying.
Mango and Coconut Jelly (Khanom Mamuang Wan)
Mango with Coconut Jelly is a light, refreshing dessert made with layers of mango-flavored jelly and creamy coconut jelly. It combines the tropical sweetness of mangoes with the rich, velvety texture of coconut. It is made using mango puree or mango juice, combined with agar-agar to create a soft, translucent jelly. Sugar is added to enhance the natural sweetness of the mango, and sometimes lime juice is used for a tangy touch. The mango layer is made with coconut milk (or coconut cream) and a firming agent like agar-agar. This layer is slightly sweetened and often includes a pinch of salt to balance the flavors and enhance the coconut's natural richness. The dessert is typically made by pouring the mango jelly layer into a mold, allowing it to set, and then adding the coconut jelly on top (or vice versa). The jelly is refrigerated and served cold, making it refreshing in hot weather.
Banana in Coconut Milk (Kluai Buat Chi)
Kluai Buat Chi is a traditional Thai dessert made from ripe bananas cooked in sweetened coconut milk. The name translates to "bananas in coconut milk", and it’s a simple yet satisfying dessert with a creamy, slightly sweet, and aromatic flavor.
If you would like to learn how to cook authentic vegan Thai dishes and food, you can purchase our Vegan Thai Cookbook which features the best vegan Thai recipes.