Eating Out RESTAURANT REVIEW
Doing Thai right &LAVORFUL DISHES LOVELY PRESENTATION ATTENTIVE SERVICE AT "UDA 4HAI by Ruth Schechter T S THE LUNCH HOUR RUSH AT "UDA 4HAI A SLEEK RESPITE IN A SMALL SHOPPING CENTER EMBEDDED NEAR SEVERAL OF -OUNTAIN 6IEW S ENOR MOUS BLAND HIGH TECH INDUSTRY HEADQUARTERS 4ABLES ARE PACKED WITH LARGE PAR TIES CUSTOMERS LINE UP AT THE REGISTER TO PICK UP BIG BROWN BAGS OF TAKE OUT ORDERS AND A CLUSTER OF ABOUT EAGER PATRONS MOST OF THEM WEAR ING LAMINATED BADGES WAIT BY THE GLASS DOORS FOR A SEAT TO OPEN UP )T S OBVIOUS THAT "UDA 4HAI IS DO ING SOMETHING RIGHT 7ITH ITS HIGH CEILINGS TEXTURED WALLS MODERN HANGING LAMPS AND ACCENTS OF PISTACHIO GREEN AND NATU RAL WOOD THE ONE AND A HALF YEAR OLD RESTAURANT SETS A MODERN UPSCALE VIBE THAT ALMOST LETS YOU FORGET THAT YOU RE SURROUNDED BY AN ASPHALT PARKING LOT &EATHERY GRASSES ARE PLANTED BY THE LARGE WINDOWS TO SOFTEN THE VIEW AND THE LARGE ADJACENT PATIO IS FRAMED WITH PLANTS AND SHADED BY PERKY YEL LOW AND GREEN UMBRELLAS )TS LUNCHTIME POPULARITY DOES HAVE A DOWN SIDE 7HILE SERVICE IS FRIENDLY AND EFFICIENT THE WAIT FOR OUR ORDER DRAGGED AND PATRONS WITH A SET LUNCH HOUR ARE WELL ADVISED TO ARRIVE EARLY OR ORDER THEIR FOOD TO TAKE BACK TO THE OFFICE /NCE OUR DISHES ARRIVED HOWEV ER ALL WAS FORGIVEN 0RESENTATION IS LOVELY WITH SOUPS CURRIES AND STIR FRIES SERVED ON SQUARE WHITE PLAT TERS THAT SHOWCASE THE COLORS AND TEXTURES OF THE CUISINE OF 4HAILAND /VERALL THE FOOD WAS HOT TANGY AND FULL OF DEEP FLAVOR AND AROMAS -OST DISHES ARE ACCOMPANIED BY A MOUND
Buda Thai, 425 N. Whisman Road #100, Mountain View; 650969-2160; budathai.com Lunch: Weekdays 11 a.m.-2:30 p.m. Dinner: Thurs.-Fri. 5-8:30 p.m. Happy hour: Thurs.-Fri. 5-6 p.m.
Reservations Credit cards Alcohol
Highchairs
Wheelchair access
Catering
Take-out
Outdoor seating
Party facilities Delivery: large orders only Parking: adjacent lot Noise level: average Bathroom cleanliness: excellent
Veronica Weber
I
OF ORGANIC JASMINE OR BROWN RICE AND ) FOUND THE BROWN RICE ALONE TO BE FLAVORFUL AND WELL PREPARED $UCK RED CURRY LUNCH DINNER WAS A GENEROUS BOWL FILLED WITH SLIVERS OF DUCK BELL PEPPER TO MATO AND PINEAPPLE IN A SHARP AND PERFECTLY BALANCED SAUCE THAT WAS BOTH SWEET AND ACIDIC ,EMONGRASS CHICKEN LUNCH DINNER STIR FRIED WITH PEPPERS AND ONIONS WAS SPECKLED WITH RED CHILI PEPPERS MAKING A FIERY MEAL REDOLENT OF ITS CO MPLEX SPICES 7HILE THE MENU CONSCIENTIOUSLY LISTS A HEAT SCALE BE WARNED THAT SPICY MEANS JUST THAT AND ASKING FOR EXTRA SPICY OR 4HAI SPICY CAN BE MORE THAN SOME PEOPLE CAN BEAR &OR BRAVE SOULS THERE S AN OPTION OF hMAKE YOU CRY SPICY v
Veronica Weber
0RIK KING IS REPLETE WITH WOK TOSSED GREEN BEANS IN A SPICY RED CURRY SAUCE $INERS CAN CHOOSE TO HAVE IT MADE WITH CHICKEN PORK BEEF OR TOFU HERE THE DISH IS MADE WITH CHICKEN
$UCK RED CURRY FEATURES ROASTED DUCK BELL PEPPER PEAS PINEAPPLE BASIL AND TOMATO Page 26ÊUÊ Õ iÊÇ]ÊÓä£ÎÊUÊ*> Ê Ì Ê7ii ÞÊUÊÜÜÜ°*> Ì " i°V
!NOTHER WINNER WAS THE PRIK KING LUNCH DINNER WOK TOSSED GREEN BEANS MADE WITH YOUR CHOICE OF CHICKEN PORK BEEF OR TOFU IN A THICK DELICIOUS CURRY SAUCE !ND FOR A NONTRADITIONAL OPTION TRY THE CURRY PUFFS LUNCH HAPPY
HOUR RICH FLAKY PASTRY WRAPPED AROUND WELL SEASONED POTATOES AND VEGETABLES AND SERVED WITH A ZINGY CUCUMBER SALAD 4HE ONLY SLIGHTLY DISAPPOINTING SELECTION WAS THE CLASSIC PAD 4HAI DINNER 4HE NOODLES
WERE PERFECTLY PREPARED BUT THE SAUCE WAS ONE DIMENSIONAL DESPITE THE EXTRA SQUEEZE OF LIME BEAN SPROUTS AND GARNISH OF CILANTRO !LL DISHES ARE MADE TO ORDER (continued on the next page)