ขนมจีน (Khanom Jeen)

Fermented rice noodles served with a variety of spicy curries.

Ingredients

• 2 cups rice flour
• 2 cups water
• 2 tbsp red curry paste
• 300 g chicken pieces
• 1 cup coconut milk
• 10 leaves basil leaves
• 2 tbsp fish sauce

Method

1. Mix rice flour with water, leave to ferment for a day.
2. Cook fermented mixture until thick.
3. Boil water, squeeze dough into noodles, and cook.
4. For curry, heat paste in coconut milk.
5. Add chicken, simmer until tender.
6. Serve noodles with curry, garnished with basil.

Chef's tips

• Ensure proper fermentation for best results.
• Serve curries separately for guests to mix.