<http://schema.org/recipeInstructions>
" In 10-inch skillet, bring broth and ginger to a boil over medium heat. Add chicken, reduce heat to low, and cover. Poach 10 minutes, or until cooked through, turning chicken midway. Remove from heat and cool to room temperature. With slotted spoon, transfer chicken to plate; discard broth mixture. Break rice noodles in half. In large pan of boiling water, cook noodles according to package directions; drain. In large bowl, whisk together lime juice, soy sauce, oil, brown sugar, and anchovy paste. Add bell pepper, bean sprouts, and cilantro. Slice chicken crosswise on diagonal into 1-inch wide strips; add to bowl. Divide mixture evenly among 4 dinner plates and sprinkle with chopped peanuts."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a26148/thai-chicken-noodles-4076/>