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+ servings

Thai fermented noodles

Khanom Chin is fermented rice noodles originating from Thailand that are long, round, elastic and have a beautiful glaze on them. Their chewy texture, tangy and nutty flavour is absolutely delicious.
5 from 2 votes
Course Main Course
Cuisine Thai
Prep Time 15 mins
Cook Time 3 hrs
Fermentation TIme 6 d
Total Time 6 d 3 hrs 15 mins


  • 2 cups Rice (I have used sona masoori)
  • Water
  • Salt



  • Wash the rice thoroughly
  • Place the rice in sufficient water to cover it completely
  • Cover with a plate
  • Let it sit in a dark spot (like inside a cupboard) for three days
  • Make sure you wash and refresh the water every day


  • Add salt to the water and mix well to make brine (you will need 4 tbsp of salt for every 1 litre of water)
  • Wash the rice thoroughly and soak in brine
  • Leave the rice undisturbed in a dark spot for the next two to three days


  • Wash the rice thoroughly
  • Grind the rice with minimal water (I have used a stone wet grinder to grind the rice. If you don’t have a stone grinder, you can use a blender)
  • Pour the ground rice into a vessel. Cover and let it sit overnight in the cupboard. This will help the rice particles to settle


  • Place muslin or cheesecloth onto a sieve and place the sieve on a large bowl
  • Pour the rice mixture onto the set cheesecloth
  • Bring all the ends of the cheesecloth together and tie it
  • Place a heavy weight onto it, allowing the excess water to drain off (see picture)
  • Place it in the cupboard for two days


  • Remove the dried starch from the muslin cloth and place in a wide tray
  • Slowly add hot water and knead into a dough
  • Shape the dough into a ball and wrap it in a fresh muslin cloth
  • Place the wrapped dough in a steamer and steam for 4-5 minutes
  • Remove the dough from the steamer. It will only be cooked partially at this stage
  • Use a spoon to check the thickness of the cooked dough. The outer 0.5 cm should be cooked (gelatinised)
  • Place the semi-cooked dough into a wide tray. Pound the dough and combine the gelatinised part of the dough with the rest of it. This must be done while the dough is still hot (refer picture)
  • Once the cooked and uncooked dough is combined, add a small amount of hot water and knead it well
  • Continue to knead until it reaches a creamy consistency (refer picture)
  • Pass the creamy starch into a muslin cloth to remove any gelatinised part of the dough. Discard the gelatinous lumps


  • Boil water in a large pot and bring it to a rolling boil. Add a small amount of cold water to remove the air bubbles
  • Now swirl the water to create turbulence
  • Pour the rice starch into an extruder (chakli press)
  • Press carefully onto the hot water laying the noodles into it
  • The noodles will initially settle down and when they are cooked, they will float on the wate
  • Carefully scoop out the cooked noodles and transfer them to cold water
  • Rinse the noodles in fresh, cold water three times
  • Remove the noodles from water and lightly press them to remove excess water
  • The noodles are ready to be served
Nutrition Facts
Thai fermented noodles
Amount Per Serving
Calories 135 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 2mg0%
Potassium 43mg1%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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