<http://schema.org/recipeInstructions>
" Soak the rice sticks in warm water to cover 20 minutes until softened. Drain. Meanwhile, mix vinegar, fish sauce, lime juice and sugar in a cup. Heat 1 Tbsp oil in a large nonstick skillet over medium-high heat. Add shrimp and garlic; cook 1 to 3 minutes, stirring two or three times, until cooked through. Transfer to a plate. Heat remaining 2 Tbsp oil over medium-high heat. Add eggs and stir just until set. Add the radishes, scallions, drained rice sticks and vinegar mixture. Cook, stirring, 1 minute, or until rice sticks soften and wilt. Place on a serving platter; top with shrimp, peanuts and cilantro. Toss to mix. Look for rice sticks, fish sauce and rice or rice wine vinegar in your market&amp;#039;s Asian food section. The rice sticks will still be a bit stiff after soaking but soften up during cooking. Serve this refreshing dish warm, right after you&amp;#039;ve added the lime-juice dressing. Fish sauce A pungent seasoning sauce made from fermented salted fish. Don&amp;#039;t be put off by your first sniff; you&amp;#039;ll find that fish sauce, used judiciously, adds wonderful flavor to food."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9762/pad-thai-121662/>