Mee Thai caters to Asian fare aficionados with an extensive menu of authentic Thai cuisine. Proverbially spring into lush feasting with an order of genuinely springy spring rolls, vegetarian rundles served with plum sauce ($5.95), or try a bowl of Tom Kha Gai, a chicken-based concoction that amalgamates coconut milk, red pepper, mushroom, and lime juice for an alluring dish that doubles as a scrumptious soup and an alternative source of fuel ($5.50). Herbivores can satiate their penchant for poultry with the vegetarian duck Pad Si Ew, a traditional flat-noodle dish served with faux fowl and Chinese broccoli, ($8.95), and meat eaters can indulge in the same, but with real duck ($15.95). Mee Thai provides fish-based dishes for seafood savants, such as the Tilapia Lad Prik, a helping of deep fried tilapia baptized in a ginger tamarind sauce ($12.95).
Supplement Thai spreads with a warming cup of Hot Pot Tea, which comes in green, jasmine, or ginger flavors ($3).