18 Flavorful Vegan Thai Recipes

I’ve always been drawn to Thai food because it balances so many tastes in one dish—sweet, sour, salty, and sometimes spicy.

When I started cooking plant-based meals, I learned how to make those same classic dishes at home using simple swaps.

These recipes are my favorites for when I want a meal that is full of character but still easy enough for a regular weeknight.

1. Vegetable Pad Thai

Rice noodles stir-fried with tofu, bean sprouts, and a tangy tamarind sauce. I top mine with crushed peanuts and a squeeze of lime for that classic finish.

Nutrition per serving:

1. Calories: 420
2. Protein: 16g
3. Carbs: 68g
4. Fat: 12g
5. Fiber: 6g

Get the full recipe

2. Green Curry with Vegetables

A creamy, spicy curry made with green curry paste, coconut milk, bamboo shoots, and Thai eggplant. I serve it over a big bowl of jasmine rice.

Nutrition per serving:

1. Calories: 380
2. Protein: 8g
3. Carbs: 35g
4. Fat: 25g
5. Fiber: 8g

Get the full recipe

3. Tom Yum Soup

A hot and sour soup with mushrooms, tomatoes, and lemongrass. I use soy sauce instead of fish sauce and add a little chili for heat.

Nutrition per serving:

1. Calories: 90
2. Protein: 4g
3. Carbs: 18g
4. Fat: 2g
5. Fiber: 4g

Get the full recipe

4. Fresh Spring Rolls

Rice paper wrappers filled with rice noodles, lettuce, mint, and tofu. I make a simple peanut dipping sauce to go with them.

Nutrition per serving:

1. Calories: 220
2. Protein: 10g
3. Carbs: 35g
4. Fat: 6g
5. Fiber: 4g

Get the full recipe

5. Massaman Curry with Potatoes

A mild, rich curry with potatoes, onions, and peanuts. The paste has warm spices like cinnamon and cardamom, which make it smell amazing.

Nutrition per serving:

1. Calories: 410
2. Protein: 12g
3. Carbs: 45g
4. Fat: 22g
5. Fiber: 10g

Get the full recipe

6. Pineapple Fried Rice

Jasmine rice fried with pineapple chunks, peas, and carrots. I season it with turmeric for color and a little soy sauce for saltiness.

Nutrition per serving:

1. Calories: 320
2. Protein: 9g
3. Carbs: 60g
4. Fat: 7g
5. Fiber: 6g

Get the full recipe

7. Drunken Noodles (Pad Kee Mao)

Wide rice noodles stir-fried with holy basil, bell peppers, and plenty of chili. This version uses crispy tofu for a hearty, spicy meal.

Nutrition per serving:

1. Calories: 380
2. Protein: 15g
3. Carbs: 58g
4. Fat: 12g
5. Fiber: 5g

Get the full recipe

8. Mango Sticky Rice

Sweet, ripe mango served with warm sticky rice that’s been cooked in coconut milk. This is my favorite way to end a Thai meal at home.

Nutrition per serving:

1. Calories: 340
2. Protein: 5g
3. Carbs: 65g
4. Fat: 9g
5. Fiber: 4g

Get the full recipe

9. Yellow Curry with Tofu

A mellow, coconut-based curry with potatoes, carrots, and fried tofu. Yellow curry paste is usually milder, so it’s good for everyone.

Nutrition per serving:

1. Calories: 360
2. Protein: 14g
3. Carbs: 32g
4. Fat: 22g
5. Fiber: 7g

Get the full recipe

10. Som Tum (Green Papaya Salad)

Shredded unripe papaya pounded in a mortar with chili, lime, tomatoes, and green beans. I use a salty soy-based sauce instead of fish sauce.

Nutrition per serving:

1. Calories: 110
2. Protein: 3g
3. Carbs: 22g
4. Fat: 2g
5. Fiber: 5g

Get the full recipe

11. Thai Basil Stir-Fry (Pad Krapow)

A quick stir-fry of ground vegan meat or mushrooms with lots of fresh basil and chili. I always serve it over rice with a fried egg on top.

Nutrition per serving:

1. Calories: 280
2. Protein: 18g
3. Carbs: 30g
4. Fat: 12g
5. Fiber: 6g

Get the full recipe

12. Coconut Tom Kha Soup

A creamy, fragrant soup with galangal, lemongrass, mushrooms, and coconut milk. It’s less sour than Tom Yum and very comforting.

Nutrition per serving:

1. Calories: 210
2. Protein: 6g
3. Carbs: 15g
4. Fat: 16g
5. Fiber: 4g

Get the full recipe

13. Panang Curry with Peanuts

A thick, slightly sweet red curry with kaffir lime leaves and crushed peanuts. I make it with vegetables and fried tofu for texture.

Nutrition per serving:

1. Calories: 390
2. Protein: 13g
3. Carbs: 30g
4. Fat: 26g
5. Fiber: 8g

Get the full recipe

14. Vegetable Satay Skewers

Marinated tofu or seitan skewers grilled or baked, served with a rich, creamy peanut sauce for dipping.

Nutrition per serving:

1. Calories: 260
2. Protein: 18g
3. Carbs: 18g
4. Fat: 14g
5. Fiber: 5g

Get the full recipe

15. Fried Bananas

Ripe banana slices coated in a sweet coconut batter and fried until crispy. I sprinkle them with a little sugar while they’re still warm.

Nutrition per serving:

1. Calories: 230
2. Protein: 2g
3. Carbs: 38g
4. Fat: 9g
5. Fiber: 4g

Get the full recipe

16. Larb Lettuce Wraps

A minced mushroom and tofu salad flavored with lime, chili, and toasted rice powder, served in fresh lettuce cups.

Nutrition per serving:

1. Calories: 150
2. Protein: 12g
3. Carbs: 18g
4. Fat: 5g
5. Fiber: 6g

Get the full recipe

17. Red Curry with Butternut Squash

A sweet and spicy curry combining red curry paste, creamy coconut milk, and soft butternut squash. It’s a perfect fall dish.

Nutrition per serving:

1. Calories: 350
2. Protein: 7g
3. Carbs: 40g
4. Fat: 21g
5. Fiber: 9g

Get the full recipe

18. Thai Iced Tea

Strong-brewed black tea sweetened and poured over ice with creamy coconut milk. I make a big pitcher for hot afternoons.

Nutrition per serving:

1. Calories: 140
2. Protein: 1g
3. Carbs: 22g
4. Fat: 6g
5. Fiber: 0g

Get the full recipe