Khanom jeen

Khanom chin or Khanom jeen 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. The word khanom chin is probably derived from the Mon words hanom cin (Mon: ခၞံစိန် lit. 'boiled noodles'). When khanom chin is served, the stock is added. Each locality has a different stock such as coconut stock, fish, curry sauce, chili sauce, and curry with coconut milk such as green curry, spicy pork sauce, and fish organ sour soup. Moreover, for children, there is also a sweet stock without spices combined with nuts.

Source: Wikipedia