To all you Thai experts out there, we used to go to a Thai restaurant named Sala Thai on Alpine Street just east of Broadway in downtown L.A. The cook was a man named "Mike". He used to make a dish that he called Mee Krob but it wasn't the sweet sticky version. It was finely chopped chicken (brown meat I think or else it was pork)with some crunch, probably from water chestnuts, garlic and fried bean threads broken up. They would serve it with a half head of iceberg lettuce. You would use individual leaves to make a kind of a taco. It was incredibly good. Mike left Sala Thai and we have never been able to find a restaurant that prepares this dish this way. It was kind of like the Chinese dish that you roll in lettuce leaves. Maybe it was Mike's own creation. Does anyone out there know where Mike is or where you can find Mee Krob prepared this way? We will be forever grateful to the one that knows!!!!