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Khanom Jeen

Fermented rice noodles are soft noodles made from fermented rice batter and commonly served with Thai curries and sauces.

Khanom Jeen — illustrative ingredient image

About Khanom Jeen

Khanom jeen are soft, round rice noodles made from fermented rice batter that is extruded and cooked. In Thai cooking, they are served with curries, relishes, broths, and other sauces, which cling to their soft surface.

They are generally white, smooth, and pliable, with a mild fermented aroma and a tender, slightly springy texture. Their sensory qualities change with freshness, fermentation time, and holding conditions, so the available information does not establish one uniform texture for every product.

Fresh noodles are commonly sold in loose portions rather than as dry strands. They may be rinsed or briefly reheated before serving; these steps, along with freshness and holding, can alter their softness and springiness. The spelling khanom chin also represents the Thai name.

Ingredient type
whole food

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Where khanom jeen appears

2 linked foods

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Noodle dishes

Breakfasts

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for khanom jeen

Names and romanised forms to recognise on menus and labels.

English

Khanom Jeen

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Khanom Jeen nutrition & diet

Khanom Jeen nutritional value

Reference: Noodles, rice, fermented (kanom-jeen)

Per 100 g of the edible portion in the named reference form.

Calories
105.11kcal
Protein
1.4g
Carbs
24.0g
Fat
0.3g

Per 100 g edible portion. Rojroongwasinkul et al. (2013), Mahidol University and Wageningen University, SMILING Thai Food Composition Table. Energy is the source-calculated energy; carbohydrate is available carbohydrate by difference. Original 2013 reference values, not a current product label or a universal recipe.

Portions & preparation

Use the fermented rice noodles as served after cooking and draining, not the dry rice input. Texture, fermentation duration, shaping, and retained water affect the edible portion. References should distinguish plain noodles from portions mixed with curry, vegetables, herbs, or toppings.

Compare the right form: Match cooked, drained Khanom Jeen made from fermented rice batter, including the stated noodle style and edible serving portion.

Diet considerations

Khanom Jeen is a rice-based plant-origin noodle, but its accompanying sauces commonly determine compatibility. Curry or toppings may contain fish, shrimp, meat, eggs, or dairy; some preparations add wheat-based condiments. The noodles contribute a portion-dependent cereal carbohydrate pattern distinct from the sauce.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Not established
  • Vegetarian
    Not established
  • Pescatarian
    Not established
  • Keto
    Not established
  • Paleo
    Not established
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Vegetarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Pescatarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Not established
The ingredient form and processing have not been assessed against this dietary pattern.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Thai Food Composition Table, SMILING 2013 — 01006 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .