Lots of Thai recipes call for fish sauce. As a vegan cook, I usually just omit it and move on.
The purpose of adding fish sauce to recipes is to add umami, or depth of flavor and savoriness.
Thankfully, there are plenty of vegan-friendly foods that contain umami, (including mushrooms, seaweed, soy sauce, and miso), which Dana drew from to put this recipe together.
What do you think? Does it add something that was missing from your cooking?