Panwa Thai’s pad thai is a classic stir-fry of thin rice noodles with egg, bean sprouts, green onion, and ground peanuts in a house tamarind-based sauce, offered with a choice of meats or tofu. Compared with many takeout versions, the sauce here is described as more balanced, with enough tang and fish sauce depth to keep it from leaning overly sweet. Texturally, the noodles stay springy and lightly charred at the edges, and the plate usually arrives with lime wedges and extra peanuts so you can tweak the brightness and crunch. Guests often point to this dish as a reliable benchmark on the menu that works both for eat-in and takeout.