ขนมจีนผัด

Origin

Khanom Chin Phat is a regional specialty of northern Thailand, particularly from Chiang Mai and Lamphun provinces. It originated from processing glutinous rice into khanom chin noodles, which are then stir-fried with traditional seasonings to create a rich and flavorful dish.

Characteristics and Flavor

Stir-fried khanom chin noodles have a soft, chewy texture with a slight crispiness when cooked. The flavor is well-balanced—spicy, sour, salty, and sweet—perfectly blended, especially enhanced by the fragrant aroma of coconut milk and freshly fried curry paste.

Ingredients

Khanom chin noodles, garlic, bird’s eye chilies, galangal, lemongrass, kaffir lime leaves, coconut milk, fish sauce, palm sugar, dried chilies, parsley, and salt.

Serving Method

Serve hot with seafood dipping sauce or roasted chili paste. Enjoy alongside fresh vegetables such as fermented mustard greens, mung bean sprouts, and parsley for added freshness.

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