The rice noodles were fried a little clumpy the evening we were there but it was so tasty, all was forgiven. They threw in small pieces of “tau kwa” and more than a few prawns with the noodles, and served it with a pile of fat, crunchy raw beansprouts. I skipped sprinkling of the sugar and ground peanuts as I don’t like my Pad Thai too sweet. A squeeze of the wedge of lime was enough seasoning for me.