reformatted most recipes for consistency (WIP)

source/pad-thai.md

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+# Pad Thai
+
+* *Prep:* 9 minutes
+* *Cook:* 6 minutes
+* *Total:* 15 minutes
+* *Servings:* 3 servings
+
+## Ingredients
+  
+### For the Stir-Fry
+
+* 4 ounces dry brown rice noodles
+* 2 teaspoons sesame oil, extra virgin olive oil, or canola oil
+* 8 ounces medium/large shrimp, peeled and deveined
+  (you can use either fresh shrimp or thawed frozen shrimp---
+  If using thawed, lightly pat the shrimp dry prior to cooking)
+* 2 cloves garlic, minced
+* 2 large eggs %% TODO: add equivalent measure of egg substitute %%
+* 1/2 cup bean sprouts
+* 1/2 cup grated carrots
+* 2 large (or 3 small) green onions, finely chopped
+* 1/4 cup peanuts, finely chopped
+* 1/4 cup fresh cilantro, chopped
+* 1 lime, quartered
+
+For a meat-free option, substitute the shrimp 1:1 with sliced mushrooms.
+
+If you cannot find fresh bean sprouts,
+you can substitute with rinsed, canned bean sprouts
+or another fresh vegetable.
+Note that canned bean sprouts have a more fermented taste.
+
+### For the Sauce
+
+* 2 tablespoons fish sauce
+* 1-1/2 tablespoons rice vinegar
+* 1 tablespoon low-sodium soy sauce
+* 2 tablespoons water
+* 1-3 tablespoons honey
+* 1-3 teaspoons ground chile sauce (sambal oelek) or chili garlic sauce
+
+For a sweeter pad thai, add additional honey
+(or even a little brown sugar).
+For spicier, add additional chili paste.
+
+## Instructions
+ 
+1. Cook the rice noodles until soft, but not mushy.
+   Drain and rinse under cool water.
+
+2. In a small bowl, whisk together the sauce ingredients.
+
+3. Heat the oil in a large non-stick skillet or wok over medium-high heat.
+   Add the shrimp and saute about 2 minutes,
+   or just until the shrimp begins to turn pink.
+
+4. Add the garlic and noodles.
+   Stir continuously to coat the noodles and shrimp with the garlic,
+   then push the ingredients over to one side of the pan.
+
+5. Crack the eggs into the empty side of the pan
+   and break apart the yolk with the spatula.
+   Let cook for 30 seconds, until just beginning to set.
+
+6. Add the sauce and stir everything to combine.
+
+7. Add the bean sprouts, carrots, and chopped green onions
+   and let cook about 1 minute,
+   or until the bean sprouts are crisp-tender.
+
+8. Sprinkle on the peanuts and cilantro.
+   Serve immediately with lime wedges.
+
+### Notes
+
+* Keep leftovers in an airtight container
+  in the refrigerator for up to 4 days.
+
+* To reheat: Warm gently in the microwave
+  with a splash of water or chicken broth 
+  to keep the noodles from drying out.
+