Sticky Rice Restaurant Menu

Pho'

Brush up on your chopstick skills and get your slurping muscles ready, noodle soup is a quick-and-easy staple of the Thai eating experience. Variations in ingredients mean ten different vendors could serve it ten different ways. Noodles usually thin, occasionally broad are served up in a broth with just about any edible meat: chicken, beef, duck, and seafood being the most popular

House Noodle (Khao Piak Sen)

Blood optional. Freshly made noodles and goodness are in the chicken broth, and the secret, a dab of pig blood. The hot soup mixed with pig blood creates a truly unique richness that's so powerfully porky that it will have you addicted from your first bite.

Khao Soy

Soft, flat egg noodles are served in a beef broth together with a choice of meat (chicken, pork or beef) and topped with crispy fried noodles. To accompany kao soi, which is eaten with chopsticks and a spoon, small side dishes are also served which enable the individual diner to adjust the sweetness or sourness of the broth.

Sukiyaki

Suki Nam may be better referred to as a Thai style hotpot thrown in a little basket and mungbean noodles in boiling water for a few seconds until cooked through. Combine the noodles and soup with straw mushrooms, cabbage, beef, beef tripe, meatballs, and egg. You've got a fantastic light meal or afternoon snack.

Khao Poon

Must try! Kao Poon features soft rice noodles in a coconut milk curry soup made with chicken and topped with fresh raw vegetables.

Thai Boat Noodle

Boat noodles is a Thai style noodle dish with a strong flavor. It contains both pork and beef, as well as dark soy sauce, spices, and is normally served with meatballs and liver. The soup is seasoned with pig or cow blood mixed with salt and spices.

TumMakhonung (Papaya Salad)

Lao style papaya salad made with our housemade padek (fermented fish sauce), papaya and tomatoes topped with cabbage.

Som Tum (Thai Style)

Thai style papaya salad made with regular fish sauce, carrots, papaya, and tomatoes topped with cabbage and peanuts.

Yum Talay

The chewiness of mixed seafood is what makes this salad so delightful. Except much much healthier. Shrimp, imitation crab meat, squids are mixed into a salad along with fresh tomatoes, onions, Thai chili, and garnished.

Yum Neau

Thailand's zesty own breed of yam as they are known here, would surely take pride of place. Unconvinced experience the fresh, fiery thrill of yum neau - with its sprightly mix of onion, coriander, spearmint, lime, dried chili, and tender strips of beef - and you won't be. It perfectly embodies the invigorating in-the-mouth-thrill of all Thai salads, the yummy-ness of yum.

Calamari Salad

Boiled squids, red onions, red bell pepper, Thai chili, the variety of textures, and sweet lemon aroma of the stalks create a marvelous mixture.

Chiang Mai Chicken Salad

Larb chicken. A famous northern Thailand dish of chicken and liver dressed with lime juice, fish sauce, mint leaves, onions, chilies, and the essential toasted rice crunch. All the components of this fresh Thai chicken salad are key for an astounding sticky rice dipping liquid.

Luang Prabang Beef Salad (Lard)

Lard beef. A famous Luang Prabang dish of minced beef and liver dressed with lime juice, fish sauce, mint leaves, onions, chilies, and the essential toasted rice crunch. All the components of this fresh Lao meat salad are key for an astounding sticky rice dipping liquid. (can make with bitter or without)

Khong Goong (Shrimp Salad)

Shrimp salad. Minced shrimp are combined with lime juice, toasted crunch rice, onions, cilantro, lemongrass, and a selection of herbs.

Papaya Planter

Combo of seafoods, eggs, som moo, fried pork skins, sausage

Papaya Small Planter

Papaya salad mix with seafood

Bangkok Night Light

The dish consists of mussels that are stir fried with an abundance of Thai chili, onion and final moment of being cooked, a generous handful of sweet basil is tossed on top. The result is easily some of the tastiest mussels you'll ever eat.

Pattaya Seaside

Stir fried shrimp, squids, and scallops to your heart desires and tossed a mixture of vegetables, like green beans, ginger, and carrot. Garnished with Thai chili before serving.

Seafood Delight

One of our signature dish that you must have if you are looking some spicy and rich in flavor. Then try our stir-fry, scallops, imitation crab, shrimps, squids, asparagus, carrot, mushroom, and a generous handful of sweet basil.

Samui Sunrise

A few vegetables like green and red bell pepper, onion, and some mussels, scallops, squids stir fried with Thai chili and red curry paste and flavored with basil and you've got a killer seafood meal that will light your mouth on fire and make you yearn for more!

Hot & Sour Soup

Hot and sour soup is a Chinese soup claimed variously by the regional cuisines of Beijing and Sichuan as a regional dish. It contains ingredients such as day lily buds, chicken, egg, wood ear fungus, bamboo shoots, celery, tofu pepper, and sour by vinegar.

Tom Yum Goong (Spicy Shrimp Soup)

The quintessential Thai aroma! A bold, refreshing blend of fragrant lemongrass, Thai chili, galangal, lime leaves; tamarind powder and fish sauce shapes this classic soup, giving it, its legendary herbal kick. Succulent fresh prawns, onion, and straw mushrooms lend it body. The distinctive smell reminds you of exotic perfume, while it's invigorating sour-spicy-hot taste.

Tom Yum Gai (Spicy Chicken Soup)

The quintessential Thai aroma! A bold, refreshing blend of fragrant lemongrass, Thai chili, galangal, lime leaves; tamarind powder and fish sauce shapes this classic soup, giving it, its legendary herbal kick. Succulent fresh prawns, onion, and straw mushrooms lend it body. The distinctive smell reminds you of exotic perfume, while it's invigorating sour-spicy-hot taste.

Tom Kar Chicken

Coconut base. A mild, tamer twist on Tom yum, this iconic soup infuses fiery chilies, thinly, sliced young galangal, stalks of lemongrass, tamarind powder, and tender strips of chicken, shrimp, or seafood. However, unlike its more watery cousin, lashings of coconut milk soften its spicy blow. Topped off with fresh lime leaves, it's sweet-smelling concoction, both creamy and compelling.

Tom Yum Seafood

A mild, tamer twist on Tom yum, this iconic soup infuses fiery chilies, thinly, sliced young galangal, stalks of lemongrass, tamarind powder, and tender strips of chicken, shrimp, or seafood. However, unlike its more watery cousin, lashings of coconut milk soften its spicy blow. Topped off with fresh lime leaves, it's sweet-smelling concoction, both creamy and compelling.

Meatball

A meatball is ground meat rolled into a small ball.

Real Crab Meat

Crabmeat is the meat found within a crab

Combination

Chicken, beef, pork, shrimp, calamari, and imitation crab meat

Beef

Thin slice cut knuckle

Imitation Crab Meat

Seafood made of starch and finely pulverized white fish

Chicken

Thin slice white chicken breast

Pork

Thin slice pork leg meat

Calamari

A mollusk related to both the cuttlefish and the octopus

Steamed Mix Vegetables

Napa cabbage, carrot, mushroom, broccoli, green bean, asparagus, baby corn, cabbage. Etc.

Pho Noodle

Pho noodles

Khao Poon Noodle

Rice vermicelli

Seafood

Mixed of calamari, imitation crab meat, and shrimps

Big Noodles

White big noodles

Jeo Som

Smashed Thai chili peppers with lime juice, fish sauce and sugar

Jeo Bong

Ground Thai chili peppers, sugar, XO skins, fish sauce, dry ground pork and chili oil.

Sticky Rice

Also known as "sweet rice" or glutinous rice. Sticky rice is a large white grain that becomes translucent, shiny and extremely sticky when steamed.

Jasmine Rice

Jasmine rice is a long-grain variety of fragrant rice.

Fried Banana

Bananas were not commonly seen in the United States until the beginning of the 20th century. In 1903, including bananas from tropical regions. The banana, which becomes more starchy and sweet as it ripens, is a very versatile fruit. Crispy and crunchy, this great dessert which comes loaded with crispy fried bananas and ice cream is simply hard to resist.

Khao Tom

A steamed sticky rice with coconut milk mix with taro wrap in banana leaves serving with coconut pineapple ice cream.

Thai Basil Fried Rice

Thai fried rice can be made with a variety of ingredients - whatever happens, to be on hand, egg, onion, red and green bell pepper a few Thai chili - nothing more, nothing less. Served typically with a wedge of sunnyside egg and slices of cucumber.

Regular Fried Rice

Fried rice, egg, onion, peas and diced carrots and a few herbs - nothing more, nothing less. A popular lunch dish served typically with a wedge sunny side egg and slices of cucumber, the secret of this unpretentious dish lies in its simplicity.

Hawaiian Fried Rice

Ah, good old fried rice. On first sight, kao phad appears to be little more than a big heap of rice; but try it, augmented with your choice of meat' shrimp and chicken being the most popular and egg, peas and carrots, onion, cilantro, garlic and of cause the pineapple this is rice with hidden secrets. Spice to taste with chili sauce and enjoy.

Crab Fried Rice

Of all the fried rice dishes, crab fried rice is the king of fried rice that gets to meet and greet important guests. Consists of chopped garlic, cilantro and chopped green onion.

Pad Thai

Medium sized rice noodles are stir fried with a host of ingredients like peanuts, green onions, bean sprouts, garlic, Thai chili pepper, fish sauce, and lime juice. A scrambled egg mixed into the noodles seals the dish together and ensures deliciousness. Pad Thai is great to eat with a squeeze of lime and ground peanuts.

Kee Mao (Drunken Noodle)

Literally translated into English as drunken noodles, Thai pad kee mao is exactly what you want after a long night out. It's rich and above everything else, it's extremely tasty. Wide rice noodles are fried with a mixture of meat, red, and green bell pepper, salted generously and delivered as a scrumptious mess of food ecstasy.

Pad Se-Eew

Stir fry soy sauce. This is a great lunch dish that gives you a boost of added energy. Wide rice noodles are fried in the wok with garlic, pork, and Chinese broccoli, flavored with dark soy sauce. An egg is scrambled amidst the chaos of noodles and adds extra gusto

Chow Mein

One of the favorite ways to eat egg noodles in Thailand is to stir fry them up with a few assorted veggies, like celery, onion, cabbage, and bean sprouts assorted meat and some extra seasoning.

Radna (Fly Noodle with Gravy)

Lao staple dish. Imagine classic brown gravy, but instead of placing it over mashed potatoes, ladle it over noodles, and you've got Thai radna. The porky brown gravy is thick, sticky, and is normally supplemented with a scoop of vinegar and a spoonful of Thai chili