Khanom chin
Fresh batch of khanom chin | |
| Alternative names | khanom jeen |
|---|---|
| Type | Rice noodles |
| Place of origin | Thailand |
| Region or state | Central Thailand |
| Created by | Mon people |
| Main ingredients | Rice |
| Similar dishes | mont di, Mohinga, mixian, num banhchok, bún, khao poon |
Khanom chin or Khanom jeen (Thai: ขนมจีน, pronounced [kʰā.nǒm tɕīːn]; Northeastern Thai: ข้าวปุ้น, pronounced [kʰà(ː)w pûn]; Northern Thai: ขนมเส้น, pronounced [kʰā.nǒm se᷇n]) are fresh, thin white rice noodles in Thai cuisine which are made from rice sometimes fermented for three days, boiled, and then made into noodles by extruding the resulting dough through a sieve into boiling water. Khanom chin is served in many kinds of stock: coconut milk, fish curry, and chilli.