Khanom chin or Khanom jeen (Thai: ขนมจีน, pronounced [kʰā.nǒm t͡ɕīːn]) 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.

Khanom chin is eaten with fresh vegetables and pickles as condiments: in the north, pickled cabbage and raw sprouts are typical; in the central regions, banana blossoms, lentils, cucumbers, sprouts, raw papaya, basil, gotu kola, bitter melon and morning glory (other condiments can include half-boiled eggs and roasted peppers); in the northeast, fresh vegetables such as white popinac, climbing wattle and parsley; in the south, fresh vegetables such as parkia, white popinac, olives and pickles.

Notable neighborhoods for khanom chin in Bangkok include Banglampoo in Phra Nakhon (with two eateries)[3][4] and Wongwian Yai in Thonburi.

[6] Khanom chin nam ngiao is a noodle soup or curry of the cuisine of the Tai Yai people who live in the northeast of Myanmar, the southwest of Yunnan province, China, and in northern Thailand, mainly in Mae Hong Son Province.

The dish is considered a rare food, it is made and sold only two places are Kudi Chin, which was a small community of Thai Portuguese located at the Chao Phraya River bank near Santa Cruz Church in Thonburi neighborhood, and the Ban Yuan near Immaculate Conception Church in Samsen neighborhood, which was community of Roman Catholic Thai Vietnamese.

The noodles are also served with other dishes such as phat mi Khorat, som tam, kai yang, and desserts.