Khanom chinThai–rice–flour noodles, Lightly fermented rice noodles or Fermented Rice Flour Noodles 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. Although chin means `Chinese` in Thai, this type of noodle originated from the Mon people who inhabited the region which is now central Thailand before the arrival of the Thai people from southern China. The word khanom chin is probably derived from the Mon words hanom cin, or `boiled noodles`.

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