By the way, I am not a vegetarian but I am a big lover of it. I am sure you know there are more and more people turn their diet into vegetarian, and I look forward to see more of your non-meat cooking recipe.

Thank you.

Fish sauce – substitute with Light soy sauce
Fermented shrimp paste: substitute with fermented soybeans cakes, you can do your own or if you can get the northern variety – ‘Tua Nao‘
Nam Prik Pao – Make your own or get a “Jaeh” pre-made one
Dry shrimp – probably a case by case thing, but i am sure dried shiitake mushroom can serve as a substitute in some instances.

hth
hanuman

I really love your cooking recipe. Much much much authentic and in great detail than most Thai chef. You are a true gem.
I am surrounded by many vegan friends, and am a big fan of vegetarian food myself. I know most Thai dishes come with some sort of meat, even in “nam pla” or “ka-pi” – the most commonly used ingredient in many chili paste. I would love to see your version of vegetarian Thai dishes.
Just a quick question – what’s the best substitution of dried shrimp and ka-pi when making the vegetarian version of Nam Prik Pao?

I’m wondering if you work in the palace. Your story and detail are delightful.
You are a super Hanuman! I’ve learned a lot from your site.

If i don’t have dried sand ginger, can i skip it.

Thank you.