Thai noodle dish with peanuts
Perhaps you are referring to guay teow haeng sukhothai (ก๋วยเตี๋ยวแห้งสุโขทัย). It has peanuts on it and it's not pad thai (ผัดไท่ย). Unfortunately, a search using English does not yield a recipe. Lucky for you I can read Thai. Here is a translation of the ingredients list posted in Thai at Chompoo Kitchen.


snake beans, sliced diagonally
cabbage, trimmed
bean shoots
thin rice noodles
crispy fried garlic
fish sauce
salted white radish, finely chopped
roasted bird pepper powder
roasted peanuts, ground
white sugar
parsley, chopped
lime wedge
deep fried dumpling or pork rinds


Along with that they give a recipe for the braised pork


5 coriander roots, can substitute coriander seeds
30 cloves of asian garlic (small cloves)
1 teaspoon green peppercorns
(almost) 1 tablespoon hoisin sauce
(almost) 1 tablespoon fermented soybean sauce (not soy sauce)
5 cups water
500g pork sirloin, 2 inches thick, leave whole
300g pork skin
1/2 cup white sugar
3 teaspoons salt
light soy sauce as seasoning


Method for sliced pork


Roughly crush coriander root (or seeds), garlic, green peppercorns to form a paste then add it to a cooking pot
Pour in the water and add the pork and pork skin then put the pot on a medium heat
Bring it to the boil, reduce the heat to low, season with the white sugar, salt, hoisin sauce and soybean sauce
Adjust the seasoning with the light soy sauce and allow to simmer
When cooked and still soft remove the pork and pork skin from the pot and allow to cool
Slice the pork and pork skin, place in a container ready for serving time


Method for completing the dish


In a pot bring water to a boil then add the noodles, cook until al dente then remove them and put them aside
Combine the crispy fried garlic with a little vegetable oil and then combine that with all the pork
Blanch the snake beans, bean shoots and cabbage for a few seconds making sure they are still crispy.
Add the vegetables to the noodles followed by the pork, vegetables, bird pepper powder, peanuts, salted radish, parsley, lime wedge and fried dumpling wrappers
Enjoy


Serves 4 people

You'll find a stack of photos on the original recipe page to help you along.