In Cambodia most noodles, cakes or other prepared foods are made from rice or rice flour. As we got to know the foods in the market we found that a certain kind of rice noodle (kooy teouv) was made in large round sheets and then cut into various widths according to the kind of dish. As the noodle sheets are about the same thickness as cooked lasagne sheets we decided to experiment and the result was good. However, we don’t often make it because it involves a lot of prep time and baking on top of all that. The sheets (uncut) of noodle mush be pre-ordered too.
Method:
Prepare a tomato sauce (or mushroom, curry, etc., etc.)
Prepare a coconut white sauce
Begin with noodles in the bottom of a baking dish, then your sauce, noodles, sauce, etc.
Top it all with the coconut white sauce (with a dash of turmeric powder for yellow colour), and some finely chopped green onions or parsley sprinkled over all.
Bake in oven until hot and bubbly.