<http://schema.org/recipeInstructions>
" Place noodles in a large bowl and cover with boiling water. Let stand 10 minutes; drain. Rinse with cold water and drain again. In a small bowl, stir together fish sauce, lime juice, Worcestershire sauce, and brown sugar. Heat 1 tablespoon of the oil in a wok or a large, deep skillet over medium heat. Add eggs and cook, stirring, until set, about 30 seconds. Remove eggs to a plate. Return wok to stove and increase heat to high; add the remaining 2 tablespoons oil to pan. When oil is hot, add chicken and stir-fry 2 minutes, until just cooked through. Add garlic and stir-fry a few seconds. Add shallots and chile powder and stir-fry a few more seconds. Add noodles and toss well with ingredients in wok. Stir-fry 1 minute. Add fish-sauce mixture to wok, tossing to combine with noodles. Add 1 cup of the bean sprouts, half of the peanuts, and eggs. Stir to combine, and transfer to a serving dish. Sprinkle with remaining bean sprouts and peanuts, cilantro, and scallions. Toss immediately and serve with lime wedges."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a33806/chicken-pad-thai-recipe-rbk0113/>