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 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 t͡ɕīːn]) are fresh, thin 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.