Kanom Jeen is has many sauces with various flavors. The most popular is Nam Ya, which is made from Nam Ya curry paste, coconut milk and fish. A milder sauce is Nam Prig, which has mung bean, coconut milk and other spices. The sauce is dark, slightly sweet and not hot. When Nam Ya is served, Nam Prig is often available for children who are not yet trained for hot food. Another sauce that is quite refreshing is Sound Nam. This mild sauce consists of pineapple, ginger and dried shrimp. From the North, we have Kanom Jeen Nam Ngew, which has clear dark broth with meats other than fish. Kanom Jeen is also served with Gang Gai (Chicken Curry) or Gang Keow Wan (Chicken Green Curry).

The sauces for Kanom Jeen has a wide range from clear broth to hot curry.

Similar to how you cook spaghetti, you cook the noodles in water and take them out of the pot when done. However, unlike spaghetti, you present the noodles as little fist sized birds nest and put them on a plate that will go in the center of the table. Then, at the table, everyone takes a birds nest of noodles and adds the toppings that they want from another plate in the center of the table.