Sticky Rice Restaurant Menu

An egg roll is a cylindrical, savory roll with freshly shredded cabbage, onions, carrots, fungus mushrooms, taro, vermicelli noodles, eggs, celery, and ground pork, filling inside a thickly-wrapped with wheat flour skin, which is fried in hot oil.

Batter fried shrimp and broccoli pieces. The crispy crunch of shrimp are best served with our sweet and sour sauce.

If you are looking for something light try our spring rolls. Mix green lettuce, carrot, cucumber and rice noodles and wrap in the rice paper. Served with our housemade peanut sauce.

If you are looking for something light try our spring rolls. Mix green lettuce, onion, cilantro, noodles, cucumber, and wrap in the rice paper. Served with our own peanut sauce.

The Thai version of gai satay consists of chicken marinated in turmeric and coconut milk before being grilled with more coconut milk and served along with a side dipping peanut sauce and cucumbers and gai satay is a snackers' and beer drinkers' best friend.

3 beef meatball skewers served with our housemade sweet and sour sauce.

Fried tofu is a vegetarian must have at Sticky Rice served with our housemade sweet and sour sauce.

To give fried chicken a little more of a unique Thai flavor, it's often served with a sweet and sour, slightly spicy dipping sauce.

Give fried chicken a little more of a unique thai flavor. Batter fried wings stir fried in a garlicky sweet and spicy basil sauce.

Thin beef jerky marinated in sauces and sesame seeds.

Lao sausage is truly a marvelous thing and one of the top versions is Lao northern style sausage known as sai ooah. The minced pork is combined with a variety of distinct ingredients like garlic and lemongrass to give it a spicy lemony flavor.

Lao crispy fried rice. Deep fried jasmine rice, marinated with shredded coconut, pork skin, onion, cilantro, green onion, and topped with bean sprouts.

You can't go wrong with a sampler, if you can't decide what to order this plate comes with chicken wings, eggrolls, sausage, beef jerky, fried shrimp and broccoli served with housemade sweet & sour.

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

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.

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.

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.

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

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.

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

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

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.

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.

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

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.

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)

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

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

Papaya salad mix with seafood

Crying tiger. Nam tok in Thai means waterfall. Grilled tender juicy beef is mingled with generous portions of lemon juice, green onions, chili, mint sprigs, fish sauce, and toasted rice, making the meat taste fresh.

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.

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.

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.

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 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.

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.

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.

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.

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.

Tender pieces of mixed cow intestine, and beef simmered with herbs and vegetables in a rich broth

A meatball is ground meat rolled into a small ball.

Crabmeat is the meat found within a crab

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

Thin slice cut knuckle

Seafood made of starch and finely pulverized white fish

Thin slice white chicken breast

Thin slice pork leg meat

A mollusk related to both the cuttlefish and the octopus

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

Pho noodles

Rice vermicelli

Mixed of calamari, imitation crab meat, and shrimps

White big noodles

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

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

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 is a long-grain variety of fragrant rice.

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.