Maybe this would be helpful?
ETA - granted these are Vietnamese, but the presenter from Hot Thai Kitchen recommended the link.
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I make vegetarian Thai curries without fish sauce. You can use a dash of soy sauce or Maggi seasoning for umami, but if you are using a good curry paste, it’s not really necessary. Kombu or mushroom sauces or stock powders also work.
For non-curry dishes (noodles, stir fries) you can use a bit of oyster sauce or any of the previous things.
Though nowadays vegetarian “fish” sauce is available.
ETA: On curry paste, you want to be careful there too because most Thai brands have shrimp paste which might trigger a reaction, but the American ones (Thai Kitchen) are insipid. I like Maesri which is vegetarian but very flavorful, and easily sourced in small cans.
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Oyster sauce is okay. Shellfish okay. Freshwater aquatics like trout, okay as well as salmon and steelhead, calamari.
As far as we know and have not tested further to avoid a reaction (anaphylaxis), cod, sole, roughy, haddock, snapper, sea fish are no-nos. Commercial fish sticks seem to be non reactionary. It is an exhaustive process.
I was using vegan Worcestershire type sauce for awhile, but it isn’t quite the substirution that we’ve liked.
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Thank you, I have not seen these!
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Thank you!
Nice!
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Artful Garnishing 
Tweezer work, natch 
