When I lived in Thailand many years ago, I used to love a fried noodle dish with fresh peanuts on top that was called something that sounded like “goytio hang”. I never saw it spelled in English (or Thai) so I have no idea how to search for a recipe. Can anyone help with the name? 
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. 