Vegan Thai dishes are one of the fastest-growing ethnic cuisines among plant-based eaters, and it’s no surprise why. Vegan Thai food is extremely flavorful, and many traditional Thai dishes are easy to veganize without losing their authentic taste.
Because of the tremendous interest in vegan Thai food, we published the best-selling Vegan Thai Digital cookbook featuring authentic recipes for the most popular Thai dishes. Here are some of the top vegan Thai dishes to enjoy at home or in a restaurant.
Popular Vegan Thai Food
Appetizers
Spring Rolls (Poh Pia Tod)
Poh Pia Tod, or Thai spring rolls, are crispy rolls filled with vegetables and noodles, deep-fried to a golden perfection. Served with sweet chili or plum sauce, they are influenced by Chinese immigrants but adapted with local Thai ingredients and flavors. These vegan Thai appetizers are commonly sold by street vendors, in restaurants, and as snacks.
Tofu Satay
Tofu Satay is a vegan take on the traditional satay, featuring marinated tofu skewers grilled to perfection. Served with peanut sauce and pickled vegetables, it’s a plant-based favorite. Originally from Indonesia, satay spread throughout Southeast Asia, including Thailand, and is enhanced with coconut milk, turmeric, and fresh herbs.
Corn Fritters (Tod Man Khao Pod)
Tod Man Khao Pod are Thai corn fritters made with corn and aromatic Thai spices, fried until golden. Traditionally made with egg, they can easily be veganized using flaxseed or other substitutes. Served with sweet chili sauce, they are a crunchy, flavorful appetizer popular in Thai street food markets.
Salads
Tofu Laab
Tofu Laab is a vegan version of the traditional Isan salad, replacing minced meat with tofu. It’s flavored with lime juice, vegan fish sauce, toasted rice powder, chili, and fresh herbs like cilantro and mint, served slightly warm or at room temperature.
Green Papaya Salad (Som Tum)
Som Tum is a spicy, tangy, and slightly sweet green papaya salad. It typically includes shredded unripe papaya, tomatoes, long beans, chili, lime juice, sugar, vegan fish sauce, and peanuts, pounded together in a mortar to blend flavors while keeping ingredients slightly crunchy.
Glass Noodle Salad (Yum Woon Sen)
Yum Woon Sen is a refreshing salad made with soft glass noodles, fresh herbs, cherry tomatoes, onions, chilies, and peanuts. It’s light, tangy, and slightly spicy, enjoyed across Thailand.
Cucumber Salad (Ajaad)
Ajaad is a Thai cucumber salad with thinly sliced cucumbers, shallots, chilies, and a sweet-sour dressing. It balances the richness of fried or savory dishes and is often served as a side or condiment.
Soups
Tom Yum Soup
Tom Yum is a hot and sour soup, deeply aromatic and iconic in Thai cuisine. Vegan versions include tofu and mushrooms, simmered with herbs, lime juice, chili, and vegan fish sauce, resulting in a fragrant, tangy, and spicy broth.
Tom Kha Soup
Tom Kha is a creamy coconut milk-based soup with galangal, mushrooms, lime juice, and vegan fish sauce. It’s milder and creamier than Tom Yum, offering a soothing and aromatic vegan Thai option.
Curried Noodle Soup (Khao Soi)
Khao Soi is a northern Thai noodle dish with wheat or rice noodles in a spiced coconut curry broth. Vegan versions are served with tofu, garnished with crispy fried noodles, turmeric, ginger, and curry spices, reflecting Chiang Mai’s Lanna culinary traditions.
Noodles
Pad Thai
Vegan Pad Thai is stir-fried thin rice noodles with tofu, bean sprouts, garlic chives, tamarind paste, crushed peanuts, lime wedges, and fresh herbs. Cooked over high heat, it delivers the perfect balance of sweet, sour, salty, and smoky flavors.
Drunken Noodles (Pad Kee Mao)
Pad Kee Mao is a spicy, stir-fried noodle dish with wide rice noodles, tofu, bell peppers, onions, and Thai basil. The fiery flavors earned it the nickname “Drunken Noodles,” though it contains no alcohol.
Pad See Ew
Pad See Ew is stir-fried wide rice noodles with tofu, Chinese broccoli, and soy sauce. Slightly sweet and savory with a mild smoky flavor, it’s a staple in Thai street food.
Glass Noodles (Pad Woon Sen)
Pad Woon Sen is a light stir-fry of glass noodles, tofu, vegetables, and a savory sauce with soy sauce, vegan oyster sauce, and vegan fish sauce. Garnished with fresh herbs and optionally served with chili sauce, it’s a lighter noodle dish.
Rice Dishes
Fried Rice (Khao Pad)
Vegan Thai fried rice is made with jasmine rice, tofu, onions, tomatoes, scallions, and peas or carrots. Served with cucumber slices, lime, and cilantro, it’s a popular comfort food and a staple at street food stalls.
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)
Ripe bananas simmered in sweetened coconut milk, offering a creamy and simple vegan Thai dessert.
For anyone wanting to learn how to cook authentic vegan Thai dishes, our Vegan Thai Cookbook features detailed recipes for all these popular dishes.