Me-Siam and Eggrolls

Our house specialty of crunchy rice noodles mixed with bean sprouts, pork, tofu, coconut milk and spices, with a dash of crushed peanuts.

In Cambodia, this dish was very expensive to prepare, and so it was served infrequently. I promised myself that, when I grew up and became a "rich lady," I would eat it at least once a week. I've removed the squid that so many Cambodians use in it, and added a little coconut sauce. I am so proud of this recipe that I dare any other Cambodian or Thai chef to equal it!