Thai
Here are several Thai vegetarian recipes that have all the flavor of your favorite takeout without the fish sauce. The Thai Green Curry is creamy with coconut milk, tofu, asparagus and spinach, and the Thai Red Curry with Tofu is fragrant with lemongrass, ginger and kaffir lime leaves. Meanwhile, the Veggie Pad Thai gets its sweet and tangy sauce from tamarind and tamari, and the Pad Thai Salad Bowl transforms classic Pad Thai into a crunchy, fresh salad. For an easy one-pan dinner, try the Vegan Dumpling Bake in Red Curry Broth. Browse all our Thai recipes below.
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Frequently Asked Questions
Thai food uses lots of vegetables and tofu, but many dishes are not vegetarian because they include fish sauce, oyster sauce or shrimp paste, which is often hidden in curry pastes. When ordering in a Thai restaurant, ask for no fish sauce and check what’s in the curry paste if you are vegan. Making Thai food vegan at home is easy: our Thai Green Curry and Veggie Pad Thai are fully vegetarian.
Not always. Many store-bought red and green curry pastes contain shrimp paste, so make sure that you read the label to ensure that the one you choose is vegan or look for one marked vegan. You can also build flavor from fresh aromatics like lemongrass, ginger, garlic and kaffir lime leaves, as we do in our Thai Red Curry with Tofu.
Classic pad Thai vegetables include bean sprouts, scallions and garlic, and it’s easy to add others that you enjoy for added color and crunch like carrots, green beans, broccoli and red peppers. Our Veggie Pad Thai uses all of these veggies along with baked tofu, crushed peanuts and fresh cilantro, resulting in an extra colorful and attractive dish.
Green curry is made with fresh green chilies and herbs, so it’s brighter tasting and often spicier than red curry paste. Red curry uses a blend of dried red chilies, which give it a deeper, slightly smoky flavor. Try both by making our Thai Green Curry and our Thai Red Curry with Tofu.
Simply replace the fish sauce with tamari or soy sauce for the signature saltiness, and use tamarind and a little maple syrup or sugar for the sweet and sour balance. That’s exactly how we make the sauce for our Veggie Pad Thai.