Fixed formatting, added standalone build option

source/pad-thai.md

@@ -42,35 +42,37 @@
 * For a sweeter pad thai, add additional honey or a little brown sugar.
   For spicier, add additional chili paste.
 
+<div style="page-break-after: always;"></div>
+
 ## Instructions
 
-1. Cook the rice noodles until soft, but not mushy.
+1. Cook the **noodles** until soft, but not mushy.
    Drain and rinse under cool water.
 
-2. In a small bowl, whisk together the sauce ingredients.
+2. In a small bowl, whisk together the **sauce**.
 
 3. Heat the oil in a large non-stick skillet or wok over medium-high heat.
-   Add the shrimp and saute about 2 minutes,
+   Add the **shrimp** and saute about 2 minutes,
    or just until the shrimp begins to turn pink.
 
-4. Add the garlic and noodles.
+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
+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
+7. Add the **bean sprouts**, **carrots**, and **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.
+8. Sprinkle on the **peanuts** and **cilantro**.
+   Serve immediately with the **lime wedges**.
 
-### Notes
+## Notes
 
 * Keep leftovers in an airtight container
   in the refrigerator for up to 4 days.
@@ -79,3 +81,4 @@
   with a splash of water or chicken broth
   to keep the noodles from drying out.
 
+<div style="page-break-after: always;"></div>