What are the thin fermented rice noodles used in Thai curries called?

The thin fermented rice noodles used in Thai curries are called Khanom Chin. They are fresh, soft, white rice noodles made by fermenting rice, boiling it, and extruding the resulting mixture into strands through a sieve.

Despite the word chin, which can look like a reference to China, the noodles are traditionally associated with the Mon people. The name is probably derived from Mon terminology, and the noodles became an important staple in Thai regional cuisines. They are usually served fresh rather than dried and are eaten with curry-like sauces, vegetables, and condiments.

Popular pairings include khanom chin nam ya, served with a fish-based curry sauce; green chicken curry; and northern khanom chin nam ngiao, whose tomato-based sauce may include pork and blood tofu. Fresh herbs, raw vegetables, pickles, and boiled egg are common accompaniments. Khanom Chin is often confused with sen lek or sen yai, which are Chinese-influenced Thai rice noodles used in noodle soups and stir-fries. Khanom Chin’s fermentation and curry-centered serving tradition set it apart.