thin rice noodles

These noodles are sometimes also called "Khanomjin Noodles". These noodles are about the size and width of thin spaghetti and come in a similar box, but are frequently shorter. You cook these in boiling water, the same way that you cook spaghetti. Traditionally, these are made from a thin rice batter. The chef will take a tin can that has with tiny holes in the bottom that the batter can flow through. The Chef will hold the can over a boiling pot of water and move it around so that the batter flows out through the holes in a steady stream and creates the noodles in the water. The noodles are then fetched out after a couple minutes and then put in cold water. Then the chef will form the noodles into a set of flat nests about 3 inches in diameter. Somen noodles can be substituted, but do not taste as good.