What are those stretchy white noodles you can buy on the street in little plastic baskets? They're very different from the rice vermicelli so presumably they can't be cooked from dry. 

Kanom jeen-

Khanom chin are fresh, thin noodles 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.

31 minutes ago, Michaelaway said:

Kanom jeen-

Khanom chin are fresh, thin noodles 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.

 

Thanks. They have a fermented taste but I wasn't sure if this was just because they'd been left out in the heat. Good to know they're supposed to taste like that. I love them and great value too.