Kanom jeen are fermented rice noodles. However, most manufactured kanom jeen, whether fresh or dried, are in fact not fermented, even in Thailand, according to chef Sujet Saenkham. The authentic method of making the noodles is time-consuming and is practised almost exclusively in private homes. Most Thais use the dried manufactured version, which are also available in Australia. Alternatively, you can use Vietnamese rice noodles. This dish is traditionally served cold.