Vegetarian-Friendly Thai Dishes

Heat 1/5 · vegetarian option · 30–60 THB

Bua Loy are small, chewy glutinous rice flour balls served in warm sweetened coconut milk — coloured naturally with pandan, butterfly pea flower, or taro, making them visually striking.

Heat 1/5 · vegetarian option · 25–55 THB

Cha Nom Yen is Thai iced milk tea — similar to cha yen but made with regular milk rather than evaporated milk, resulting in a lighter, creamier drink popular at bubble tea shops and cafés.

Heat 1/5 · vegetarian option · 40–100 THB

Foi Thong is golden egg threads — delicate strands of egg yolk and sugar syrup piped into boiling sugar and shaped into intricate nests, a Portuguese-influenced royal Thai dessert.

Heat 1/5 · vegetarian option · 40–80 THB

Gaeng Jued is Thai clear soup — a mild, clean broth with tofu, pork meatballs, glass noodles, and vegetables, seasoned lightly with soy sauce and white pepper. It is the Thai answer to chicken noodle soup.

Heat 3/5 · vegetarian option · 60–150 THB

Green Curry (Gaeng Keow Wan) is arguably the most vibrant of Thailand's curries, made with a fresh paste of green chillis, lemongrass, and basil simmered in rich coconut milk. Despite the name, it's not sweet — it's the hottest of the Thai curries.

Heat 1/5 · vegetarian option · 30–60 THB

Itim Kati is Thai coconut milk ice cream — a creamier, more fragrant and less sweet ice cream made from fresh coconut milk, served in a coconut shell with roasted peanuts and sticky rice.

Heat 1/5 · vegetarian option · 40–60 THB with rice

Kai Jeow — Thai omelette — is one of Thailand's most beloved comfort foods: eggs beaten with fish sauce and sometimes garlic or herbs, fried in very hot oil until crispy and puffed at the edges but soft inside, served over rice with sriracha or prik nam pla.

Heat 2/5 · vegetarian option · 30–60 THB

Kanom Jeen are thin, slightly fermented rice noodles served at room temperature with your choice of curries and toppings from a spread of condiments. A communal, flexible dish particularly associated with central and southern Thailand.

Heat 1/5 · vegetarian option · 20–40 THB for 2–3 pieces

Khanom Buang are crispy Thai folded crepes — thin, lacy rice flour pancakes filled with sweet or savoury toppings like meringue, shredded coconut, and foi thong (golden egg threads).

Heat 1/5 · vegetarian option · 30–60 THB

Khanom Chan is a Thai layered steamed dessert of tapioca starch and rice flour with coconut milk and pandan — served in distinct layers representing wishes for advancement and prosperity.

Heat 1/5 · vegetarian option · 20–40 THB for 6 pieces

Khanom Krok are Thai coconut milk pancakes — small, dome-shaped bites with a crispy rice-flour shell and a sweet, creamy coconut custard centre, cooked in a cast-iron spherical pan.

Heat 1/5 · vegetarian option · 20–40 THB for 3 pieces

Khanom Tom are boiled Thai coconut rice balls — glutinous rice dough wrapped around a sweet coconut filling, boiled until cooked, and rolled in fresh shredded coconut.

Heat 1/5 · vegetarian option · 20–40 THB per tube

Khao Lam is a Thai dessert of glutinous rice mixed with coconut milk, black beans, and palm sugar cooked inside a green bamboo tube over charcoal — absorbing a subtle smoky, woody fragrance.

Heat 1/5 · vegetarian option · 80–200 THB depending on durian grade

Khao Niew Durian is sticky rice with fresh durian — sweet coconut-infused sticky rice served alongside fresh durian flesh. One of Thailand's most beloved seasonal desserts, available when durian is in season (April–August).

Heat 1/5 · vegetarian option · 10–20 THB per stick

Khao Niew Ping is grilled sticky rice on a stick — a northern Thai street snack where glutinous rice is moulded around a bamboo skewer and grilled over charcoal until golden and lightly charred.

Heat 1/5 · vegetarian option · 50–90 THB

Khao Pad is Thai fried rice, wok-tossed with egg, spring onions, and your choice of protein. Simple, fast, and deeply satisfying, it's a staple on every Thai menu and the perfect dish when you want something familiar but delicious.

Heat 1/5 · vegetarian option · 50–80 THB

Khao Pad Pak is Thai vegetable fried rice — jasmine rice stir-fried with seasonal vegetables, garlic, soy sauce, and white pepper, a simple and dependable vegan-friendly dish available everywhere.

Heat 1/5 · vegetarian option · 80–180 THB

Khao Pad Sapparot is Thai pineapple fried rice — jasmine rice stir-fried with fresh pineapple chunks, cashews, raisins, shrimp, and a hint of curry powder, served inside a hollowed pineapple half.

Heat 2/5 · vegetarian option · 50–90 THB

Khao Soi is northern Thailand's signature dish — egg noodles in a rich, curried coconut milk broth, topped with crispy fried noodles, pickled mustard greens, and shallots. It's a Burmese-influenced dish unique to Chiang Mai and the north.

Heat 1/5 · vegetarian option · 40–80 THB

Khao Tom is Thai rice soup — plain boiled jasmine rice cooked in clear broth until soft, served with an array of small side dishes like ginger, salted egg, pickled vegetables, and fried garlic.

Heat 1/5 · vegetarian option · 20–50 THB

Kluay Buat Chi is a simple, comforting Thai dessert of bananas simmered in sweetened coconut milk — the name translates as 'bananas ordained as a nun', as the white coconut milk is likened to white robes.

Heat 1/5 · vegetarian option · 25–55 THB

Lod Chong is a Thai dessert of pandan-flavoured rice flour noodles served chilled in sweetened coconut milk with crushed ice — cooling, fragrant, and deeply refreshing in the heat.

Heat 1/5 · vegetarian option · 50–100 THB

Mango Sticky Rice (Khao Niao Mamuang) is Thailand's most beloved dessert — glutinous rice steamed in sweet coconut milk, served alongside ripe Nam Dok Mai mango. It's seasonal (April–June) but available year-round in tourist areas.

Heat 1/5 · vegetarian option · 80–160 THB

Massaman Curry is Thailand's richest and mildest curry, influenced by Persian and Malay spice trade routes. Slow-cooked with potatoes, onions, and roasted peanuts in a thick coconut milk gravy, it's deeply comforting.

Heat 1/5 · vegetarian option · 80–150 THB

Massaman Jay is vegan massaman curry — the rich, mildly spiced curry made without meat, substituting tofu and potato as the main proteins, with the coconut milk-based sauce remaining fully flavourful.

Heat 1/5 · vegetarian option · 80–160 THB

Mee Krob is a sweet, crispy fried rice vermicelli dish coated in a tangy tamarind and orange sauce — a royal Thai cuisine classic served at special occasions.

Heat 1/5 · vegetarian option · 30–70 THB

Nam Anchan is butterfly pea flower tea — a stunning deep indigo-blue herbal drink made from butterfly pea blossoms that turns vibrant purple when lime juice is added, naturally caffeine-free and mildly earthy.

Heat 1/5 · vegetarian option · 20–40 THB

Nam Manao is Thai limeade — fresh lime juice, sugar syrup, and a pinch of salt over ice, making an intensely refreshing drink that is as much a staple as water at any Thai meal.

Heat 1/5 · vegetarian option · 20–40 THB

Oliang is Thai iced black coffee — brewed from a blend of coffee, corn, and soybeans, served over ice with sweetened condensed milk, creating Thailand's version of the classic strong iced coffee.

Heat 3/5 · vegetarian option · 50–80 THB

Pad Kra Pao — stir-fried meat with holy basil — is the dish Thais eat for a quick, satisfying lunch. Fiery, fragrant, and always served over rice with a fried egg on top, it's the ultimate Thai comfort food.

Heat 1/5 · vegetarian option · 40–80 THB

Pad Pak Ruam is stir-fried mixed vegetables — a classic Thai side dish of seasonal greens tossed in oyster sauce and garlic, vegan when made with soy sauce instead of oyster sauce.

Heat 3/5 · vegetarian option · 50–100 THB

Pad Prik King is a dry stir-fry made with red curry paste, long beans, and your choice of protein — most commonly pork or tofu. Unlike coconut-based curries, this dish is intense, fragrant, and assertively spiced without richness.

Heat 1/5 · vegetarian option · 50–80 THB

Pad See Ew is a satisfying stir-fried noodle dish made with wide rice noodles, egg, Chinese broccoli, and dark soy sauce. Milder than Pad Thai, it has a beautiful smoky wok-char flavour from high-heat cooking.

Heat 2/5 · vegetarian option · 40–80 THB

Pad Thai is Thailand's most iconic stir-fried noodle dish, tossed with eggs, bean sprouts, and a tangy tamarind-based sauce. Found at virtually every street food stall, it's the perfect introduction to Thai cuisine.

Heat 2/5 · vegetarian option · 50–90 THB

Pad Thai Jay is the fully vegan version of Thailand's iconic stir-fried noodle dish — made without eggs, fish sauce, or shrimp, substituting tofu and soy sauce while keeping the essential tamarind-based sauce.

Heat 1/5 · vegetarian option · 50–80 THB

Pad Woon Sen is a light stir-fry of glass noodles (bean thread noodles) with egg, vegetables, and pork or chicken — milder and less oily than Pad Thai, making it a great choice for those seeking something lighter.

Heat 2/5 · vegetarian option · 80–160 THB

Panang Curry is a thick, dry-style Thai curry with a nutty richness from ground roasted peanuts in the paste. Less soupy than other curries, it clings to the meat with a concentrated, slightly sweet and deeply savoury sauce.

Heat 1/5 · vegetarian option · 20–40 THB for 3 pieces

Poh Pia Tod are deep-fried spring rolls — crispy cylinders stuffed with glass noodles, vegetables, and minced pork, served with a sweet chilli dipping sauce.

Heat 1/5 · vegetarian option · 50–100 THB

Rad Na is a Thai noodle dish of wide rice noodles pan-fried until slightly crispy, then topped with a thick, glossy gravy of broth, oyster sauce, and your choice of meat or seafood.

Heat 3/5 · vegetarian option · 70–150 THB

Red Curry (Gaeng Daeng) is a rich, aromatic curry made from dried red chilli paste simmered in coconut milk with your choice of protein and vegetables. It balances heat and sweetness with a deep, complex flavour profile.

Heat 1/5 · vegetarian option · 30–60 THB

Thai Roti is a thin, flaky pan-fried flatbread sold as a street dessert, typically topped with condensed milk, banana, or egg — a legacy of Muslim-Indian traders in southern Thailand. It's crispy on the outside, soft and layered within.

Heat 2/5 · vegetarian option · 40–80 THB

Mataba is a Thai-Muslim stuffed flatbread — a flaky roti folded around a filling of spiced minced meat and egg, pan-fried until golden and served with a sweet cucumber relish.

Heat 1/5 · vegetarian option · 80–180 THB per slice

Sangkaya Fak Thong is Thai pumpkin custard — a whole kabocha pumpkin steamed with a coconut and egg custard filling, creating a dramatic dessert where the pumpkin both is the vessel and a delicious component.

Heat 4/5 · vegetarian option · 40–70 THB

Som Tum is a fiery green papaya salad pounded in a clay mortar with chillis, garlic, lime, and fish sauce. Originating from Isaan in northeast Thailand, it's bold, crunchy, sour, and genuinely hot.

Heat 4/5 · vegetarian option · 40–70 THB

Som Tum Thai is the central Thai version of the classic green papaya salad, made with dried shrimp and peanuts — subtly sweeter and less fermented than the Isaan original. Pounded fresh to order in a clay mortar, it is crunchy, sour, salty, and fiery.

Heat 1/5 · vegetarian option · 20–40 THB for 2–3 pieces

Thai Spring Rolls (Por Pia) are crispy deep-fried rolls stuffed with glass noodles, carrots, cabbage, and pork or tofu — a popular snack at street markets and as a starter in restaurants. Served with a sweet chilli dipping sauce.

Heat 1/5 · vegetarian option · 20–50 THB

Thai Iced Tea (Cha Yen) is a sweet, vibrant orange drink made from strongly brewed black tea mixed with condensed milk and evaporated milk, poured over crushed ice. It's refreshing, rich, and the perfect antidote to spicy food.

Heat 1/5 · vegetarian option · 30–80 THB

Thong Yip are small golden flower-shaped Thai desserts made from egg yolk and jasmine-scented sugar syrup — one of the 'golden' royal desserts traditionally served at Thai royal ceremonies.

Heat 2/5 · vegetarian option · 70–150 THB

Tom Kha Gai is a creamy coconut milk soup with chicken, galangal, and lemongrass — milder and more aromatic than Tom Yum. The galangal gives it a distinctive earthy, citrusy warmth that is instantly comforting.

Heat 3/5 · vegetarian option · 70–140 THB

Tom Yum Pak is a fully vegan version of Thailand's famous hot and sour soup — the aromatic lemongrass-galangal-kaffir lime broth made with vegetable stock and loaded with mushrooms and vegetables instead of seafood.

Heat 1/5 · vegetarian option · 30–60 THB

Tub Tim Krob is a Thai dessert of water chestnuts coated in red-dyed tapioca flour, served in chilled coconut milk with crushed ice — named for its resemblance to rubies (tub tim).

Heat 1/5 · vegetarian option · 60–140 THB

Thai Yellow Curry is a mildly spiced, turmeric-yellow coconut curry influenced by Indian and Malay cooking, typically made with chicken or potatoes and a relatively sweet, gentle sauce.