Budsi's Authentic Thai

Fried noodles with broccoli, bell peppers, carrots, cabbage, Kaffir lime leaves, egg, and Thai kale with chicken, tofu, or shrimp. Perfect to soak up all your vices.

Budsi puts her own spin on this familiar dish, infusing it with flavors of Thailand’s Issan region. Served with shrimp, dried shrimp, tofu, onions and topped with bean sprouts and garlic chives. Crushed roasted peanuts, a wedge of lime, and crushed red peppers are served on the side.

Budsi’s handmade pork dumplings come with a soy-based sauce. They’re topped with fried garlic and fresh cilantro.

Similar to the Somtam, but made with bamboo. It has fermented fish sauce.

Served with a sweet, spicy, sour sauce topped with peanuts and cucumbers

Served with a special northeastern Thai chili sauce that defies all flavor conventions--- sweet, spicy, salty and sour at once. A great share dish.

Budsi’s handmade pork dumplings come with a soy-based sauce. They’re topped with fried garlic and fresh cilantro.

A classic Chiang Mai specialty topped with crispy fried noodles, pickled mustard greens, and homemade chili oil.

A Thai classic made with oyster mushrooms, cabbage, red onions, galanga, lemongrass and kaffir lime leaves.

A medley of mushrooms and tofu sautéed with rice roasted and crushed, red onions, cilantro, scallions, mint and lime juice served over jasmine rice.

Spicy papaya salad served with grilled pork and sticky rice. Topped with dried shrimp and peanuts.

Spicy papaya salad served with sticky rice and grilled pork shoulder. Served upcountry style—an adventurous option w/ fermented fish sauce and crab in brine crushed with a mortar and pestle.

If you ever happen to be invited to granny’s house in upcountry Thailand, this is what she’ll serve you. Grilled pork sliced fine and sautéed with rice roasted and crushed, red onions, cilantro, scallions, mint and lime juice served over jasmine rice.

This fat noodle dish is best described as a fusion between Pad Gra Pow (stir-fried Thai basil) and Pad See Ew. It’s flavored with Thai basil and chili oil, and stir-fried with red bell peppers, bamboo, mushrooms and green beans.

Budsi puts her own spin on this familiar dish, infusing it with flavors of Thailand’s Issan region. Served with shrimp, dried shrimp, tofu, onions and topped with bean sprouts and garlic chives. Crushed roasted peanuts, a wedge of lime, and crushed red peppers are served on the side.

Fried noodles with broccoli, bell peppers, carrots, cabbage, Kaffir lime leaves, egg, and Thai kale with chicken, tofu, or shrimp. Perfect to soak up all your vices.