The supposed origin of a dish typical to southern Thailand : "Khanom Jeen", a fresh thin rice noodle.
"Khanom Jeen" is prepared individually be each store owner. Noodles are handmade by pushing a rice flour and water paste through a sieve into boiling water until they come to the surface (when cooked).
Sauces for this dish comprise of generally four traditional types :
i) not spicy: red colour
ii) spicy with coconut milk: yellow colour
iii)spicy non coconut milk:greenish colour
iv)chicken
Tables are laid out with a variety of condiments(which are a huge part of this dish) to add at will. The condiments include: snakebeans, cucumber, cabbage and assorted herbs, boiled egg and chillies. A range of pickles including shallot, vegetables and shoots, very common is the banana shoot with coconut.
The condiments are the secret as no two people experience the dish the same way.
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