Sticky Rice

Thai restaurant, 317 S Broadway, Los Angeles, CA

VeganScore 30

Menu

Mains

• Pad Thai — Rice noodles stir-fried with tamarind sauce, egg, carrots, bean sprouts, and Japanese chives. Topped with crushed peanuts and a side of fresh lime. A forever favorite for good reason.
• Pad See-Ew — Wide rice noodles stir-fried with egg and Chinese broccoli in a slightly sweet, savory dark soy sauce. A classic move—no notes.
• Pad Kee Mao (Drunken Noodle) — Flat rice noodles stir-fried with Thai holy basil, jalapeños, and Fresno chilis in a bold, spicy, dark soy sauce. Spicy, messy, and worth every bite.
• Pad Woon Sen — Glass noodles stir-fried with green onions, tomatoes, mushrooms, and egg in a light, savory soy sauce. A little delicate, a little punchy, and totally satisfying.
• Thai Fried Rice — Jasmine rice stir-fried with egg, tomatoes, and onions. Served with fresh cucumber slices and a wedge of lime. A classic you can count on.
• Pineapple Fried Rice — Jasmine rice stir-fried with egg, pineapple, cashews, tomatoes, onions, and raisins in a turmeric curry paste. A little sweet, a little savory, and totally golden.
• Pad Kra Pow — A spicy stir-fry of your choice of protein with Thai holy basil, jalapeños, Fresno chilis, and soy sauce. Spicy, herby, and ready to wake up your whole plate.
• Sauteed Mixed Vegetables — Seasonal vegetables stir-fried in savory dark soy sauce. A clean, balanced bite between the bold ones.
• Boat Noodles — Thin rice noodles, sliced beef, and beef balls in a deep, spiced broth. Bean sprouts, Chinese broccoli, and sweet basil bring balanced brightness.
• Yellow Curry — Freshly ground yellow curry paste simmered with coconut milk, potatoes, and seasonal vegetables. Topped with crispy shallots and served with jasmine rice. comfort food, Thai-style.
• Green Curry — Freshly ground spicy green curry made with Thai eggplant, holy basil, and seasonal vegetables in a rich coconut base. Served with jasmine rice to soak it all in.
• Panang Curry — Creamy panang curry with green beans, bell peppers, and kaffir lime leaves. Finished with coconut cream and served with jasmine rice. Pick your protein. Smooth and satisfying.

Starters

• Crispy Tofu — Organic tofu, lightly seasoned and fried until golden on the outside, silky on the inside. Served with sweet chili sauce—clean, crisp, and easy to love. Vegan
• Vegetable Noodle Soup — House-made vegetable broth with rice noodles and seasonal vegetables. Finished with bean sprouts, cilantro, and scallions for a bowl that stays light on its feet. Vegan
• The Sticky Wings — Crispy fried wings tossed in our signature fish sauce glaze. Deeply savory, perfectly sticky, and hard to eat quietly.
• Panang Fries — Crinkle-cut fries blanketed in rich panang curry. Like chili fries took a Thai vacation and came back with better taste.
• Chicken Satay — Grilled free-range chicken skewers steeped in Thai spices, charred just right. Served with creamy peanut sauce and a cucumber salad that knows how to keep things cool.
• Fresh Summer Rolls — Fresh rice paper wraps rolled with crisp lettuce, carrots, herbs, and soft rice noodles. Your choice of tofu or shrimp. Served with peanut sauce that doesn’t miss.
• Crispy Shrimp Rolls — Plump shrimp wrapped in thin wonton skins and fried until golden. Paired with shrimp chips and sweet chili sauce for a little crunch-on-crunch action.
• Thai Pork Jerky — Pork strips marinated in garlic, white pepper, and dark soy, then fried until chewy and crisp-edged. Comes with a spicy dipping sauce for that lil kick.
• Veggie Egg Rolls — Golden, crunchy rolls filled with seasoned veggies, mushrooms, and glass noodles. Served warm with sweet chili sauce. The familiar kind of crispy that always delivers.
• Roti with Green Curry — Flaky roti made for tearing, dipping, and not wasting a drop of spicy green curry. A hands-on kind of good.
• Tom Yum — A spicy, sour broth with crimini mushrooms, tomatoes, onions, lemongrass, and lime leaves. Light and citrusy, but it knows how to bring the heat.
• Tom Kha — Coconut milk soup infused with crimini mushrooms, tomatoes, onions, lemongrass, lime leaves, and galanga root. Creamy, citrusy, and deeply comforting.
• Tom Yum Noodle Soup — Rice noodles in spicy, sour broth with pork three ways: ground, sliced, and as pork balls. Topped with bean sprouts, cilantro, peanuts, scallions, and a hard-boiled egg. A little wild, a little cozy.
• Papaya Salad — Shredded green papaya tossed with Thai chilis, garlic, lime juice, fish sauce, carrots, tomatoes, and long beans. Finished with crushed peanuts and crisp cabbage. Bright, crunchy, and full of kick.
• Spicy Laab — Ground chicken, pork, or tofu tossed with tamarind, lime, fish sauce, toasted rice powder, red onion, Thai chilis, and cilantro. Comes with cabbage to cool you down when it gets fiery.

Desserts

• Mango Sticky Rice — Seasonal ripe mango served with sweet coconut sticky rice. Simple, classic, and always a good idea. Vegan
• Crispy Banana Samosa — Crispy fried banana pastry served warm with sweet coconut sauce. Golden, gooey, and gone before you know it. Vegan

Other

• Crying Tiger — Grilled skirt steak, sliced and served with sticky rice, papaya salad, and spicy jeaw sauce. Tender, smoky, and bold enough to earn its name.
• Gai Yang — Boneless chicken thighs marinated overnight in Thai herbs and spices, grilled until juicy and golden. Served with sticky rice and papaya salad to round it out.
• Khao Soi — Northern Thai curry broth poured over egg noodles with shallots, chili oil, pickled mustard greens, and red onion. Rich, layered, and always the right amount of heat.

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