You are a cook and a website blogger looking for potential recipes. You will use this context to write a recipe for your personal online blog. Use whatever i can provide to write the content. Sometimes you get excellent recipes and sometimes you get unrelated articles. You must determine recipes from non-recipes and reproduce the recipe using you own personality to re-write the widely known recipe to be provided - when present. Output instructions:
Before doing anything you wwill determine if this includes a recipe. if it doesn't output only 'None' with no explanation. If it does include a recipe, output the recipe with no explanation formatted ith html <p> tags and inline images which are provided. Use over 500 words. Give detailed instructions using fun and hungry language. the text may include comments from people who have made this recipe. try to incorporate any of this in a fun, light hearted way.  article title: Pad See Ew (Thai Stir Fried Noodles)  Output only the recipe in the format above. Do not include any other text or explanations.  There will be inline image links in the content. Add the image links to the re-written recipe.  DO NOT USE INVALID img links! 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'https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-2.svg'], 'content': 'RecipeTin EatsFast Prep, Big FlavoursPad See Ew – the popular Thai stir fried noodles straight from the streets of Thailand made at home! WhilePad Thaiis sweeter and nuttier, Pad See Ew is salty, balanced with a touch of sour and\xa0a\xa0wonderful chargrilled flavour which\xa0you can create at home!This is a reader-favourite recipe included by popular demand in my debut cookbook“Dinner”!This is a reader-favourite recipe included by popular demand in my debut cookbook“Dinner”!Pad See Ew, which means “stir fried soy sauce noodles”, is an extremely popular Thai street food meal and one of the most popular noodles dishes at Thai restaurants here in Australia.Making a great Pad See Ew at home simply comes down to two things:The right sauce.Basic recipes online will instruct you to use little more than just soy sauce and sugar. It takes a little more than that!Caramelising the noodles– Getting a little caramelisation on the noodles makes all the difference between an “ok” and “wow, it’s JUST like you get at restaurants!”.The trick?Remove the stir fry ingredients. Cook the noodles with sauce separately. Less stuff in the wok (or skillet) = easier to caramelise the noodles. At least, at home. If you’ve got a giant restaurant wok burner, you don’t need to do the noodles separately!I can’t remember where I originally got the recipe from. Probably from David Thompson, the famous Australian chef who has dedicated his life to mastering the art of Thai cooking. I’ve made it so many times over the years, I can almost make it with my eyes closed. (Not really….but you know what I mean!)So I had to actually measure the ingredients properly to share the recipe!Pad See Ew has a sweet-savoury-touch-of-sour flavour, and this is made with a combination of the following ingredients:Dark soy sauce– For flavour and staining the noodles a dark brown.Ordinary or light soy sauce– For seasoning (salt) and a bit of flavour. Most of the flavour comes from the oyster sauce and dark soy sauce.More on different soy sauces and when you can substitute with what in thisAbout Soy Saucespost.Oyster sauce– Key ingredient, it’s like 10 difference sauces mixed up in one bottle!Vinegar– To balance the sweet and savoury. Some form of sour is a key ingredient in South East Asian cooking!Sugar– For sweetness.And here are the other ingredients for Pad See Ew:Noodles –Pad See Ew is traditionally made\xa0with Sen Yai, which are wide, thin fresh rice noodles that are not easily accessible. Even most Asian stores in Sydney do not sell them – you usually need to go to a Thai grocery store.So it is perfectly acceptable, and just as delicious, to make them with any wide flat rice noodles. I use dried rice noodles labelled as “Pad Thai” Rice Noodles (pictured below) because they are the widest available at the supermarket.Once rehydrated, they’re essentially Sen Yai Noodles – just not quite as wide.Chinese Broccoli / Gai Lan –This is a key authentic ingredient in Pad See Ew. Otherwise known as Gai Lan or Kai lan, it’s leafy and looks quite different to broccoli, but you’ll notice a similarity in the texture of the stems (hence the name).If you can’t find it, just sub with other Asian greens, or a combination of broccoli or broccolini + spinach.Chicken and egg –Feel free to use other proteins if you wish. But chicken is by far the most popular.Usually when makingstir fried noodles, we toss everything together in one big pan or a wok.But for Pad See Ew made at home, I do things differently tobestreplicate a restaurant flavour and minimise noodle breakage:Cook chicken and vegetables first, then removeAdd noodles and sauce, toss to caramelise (just 15 seconds), then add chicken and vegetables back in.Reason:A signature flavour in Pad See Ew is the caramelisation of the noodles. Restaurants and street vendors achieve this with super powered gas stoves with fiery heat that you’ll never find in a home kitchen. \xa0Theonly wayto replicate that caramelisation on the noodles on a home kitchen stove is to declutter the wok and cook the noodles separately – the noodles will caramelise in 15 seconds.The other reason is that rice noodles break if you toss them too much. Doing the two-stage toss makes it much easier and faster to disperse the sauce and bring the Pad See Ew together.Trust me on this point. I’ve made a LOT of Pad See Ew at home in my time, and the two-stage toss it the easiest and most effective technique!Garlic, chicken and Chinese broccoli STEMS first– Using either a wok or large skillet set over high heat, heat the oil then sauté the garlic until it goes light golden. Add the chicken then once it mostly changes from pink to white, add the Chinese broccoli stems which take longer to cook than the leafy part.Once the chicken is cooked (it should only take 2 to 3 minutes), toss the Chinese broccoli leaves in and cook for 30 seconds or so just until wilted.Push everything to the sideto make room to scramble the eggs on the side. This is the traditional Thai way of scrambling eggs in Pad See Ew!Crack eggstraight into the wok.Scramble egg –Then mix to scramble it. Speed is of the essence here – we wantscrambledegg not a sunny side up egg!Empty wok– Remove the chicken and vegetables onto plate. As mentioned above, the best way to cook Pad See Ew at home is to cook the noodles separately so we can get some nice caramelisation on them. If we don’t do this, then the noodles just stew instead of caramelising.Add noodles and sauceinto the wok.Toss quicklyfor 1 to 1 1/2 minutes until the sauce is dispersed throughout the noodles and you see some caramelisation on the edges.PRO TIP:You want to be quick here because the longer and more you toss, the more noodle breakfast you have. You’ll notice restaurants typically toss the noodles in the wok without using a wooden spoon or other tool for stirring – this too helps to minimise noodle breakage.A note on Noodle Breakage– That said, you WILL get some noodle breakage, and that is normal / perfectly acceptable. Ever notice how the wide, flat noodles in Pad See Ew served at Thai restaurants are not long strands? That’s just the way it is.  In fact, traditionally, Pad See Ew is served in Thailand with a FORK or spoon instead of noodles for ease of eating.Add chicken and veg back in– Once the noodles are caramelised, add the chicken and vegetables back in. Give it a quick toss just to disperse, then serve!As with all stir fries, once you start cooking, it moves very fast! So have everything prepared and ready to throw into the wok because there’s not time to be scrambling around the kitchen!If you want to adda fresh\xa0side,try thisAsian Slaw– it’s a great all rounder that goes with all Asian foods.– Nagi xThis recipe features in mydebut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!This recipe features in mydebut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!Hungry for more?Subscribe to mynewsletterand follow along onFacebook,PinterestandInstagramfor all of the latest updates.Originally published 2014, updated 2016. Updated over the course of the years with improved photos, the addition of ingredients and process photos as well as a recipe video. Recipe also updated with a more effective cooking method – cooking the ingredients in two batches. No change to ingredients, but yields a better caramelisation and easier to cook – read in post for explanation.Love noodles?Me too! See my entireNoodle recipes collection.When Dozer ate a VERY spicy piece of chilli biltong!!SaveSaveSaveSaveSaveSaveI believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!Join my free email list to receive THREE free cookbooks!Your email address will not be published.Required fields are marked*Comment*Name*Email*WebsiteNotify me via e-mail if anyone answers my comment.ΔSamsays<img src="https://secure.gravatar.com/avatar/a6510e84797a52c8b9c7c6fca88131a5?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>SamsaysNovember 3, 2024 at 4:22 pmFantastic recipe, the sauce tastes amazing!<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg" alt="5 stars"/>Fantastic recipe, the sauce tastes amazing!Noushsays<img src="https://secure.gravatar.com/avatar/a818ace38d8a1a8c264619a303d1e448?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>NoushsaysOctober 7, 2024 at 2:27 pmAnother fabulous recipe! I used coconut aminos instead of the soy sauces and konjac noodles and it still tasted amazing. I might try doubling the sauce next time – it is very moreish!<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg" alt="5 stars"/>Another fabulous recipe! I used coconut aminos instead of the soy sauces and konjac noodles and it still tasted amazing. I might try doubling the sauce next time – it is very moreish!Kierasays<img src="https://secure.gravatar.com/avatar/f1d395d54dde1881911045dab8e40377?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>KierasaysSeptember 18, 2024 at 10:58 amThis is so so good! I would definitely double the sauce next time. It’s going to be a regular in our house!Beckisays<img src="https://secure.gravatar.com/avatar/6e401e7f64e98ec04adaa84f62f94f41?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>BeckisaysSeptember 4, 2024 at 5:24 amThis is a dish i absolutely LOVE. I’m hoping it’ll work with ground chicken or pork as I’m going to make it while rustic camping with limited shopping and trying to cut down on prep timeMichealsays<img src="https://secure.gravatar.com/avatar/bae3a4589658f39bd8bb42566e6e7e23?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>MichealsaysSeptember 3, 2024 at 8:36 am10000/10!!! Phenomenal dish, I use 900g fresh noodles with 2x sauce and 1 lb velveted top sirloin beef. If using beef, look into how to velvet it to really make it melt in your mouth good. Highly highly recommend for anyone on the fence to give this one a try. I scoop my ingredients one 1 by 1 into a large bowl to keep my large skillet nice and hot, then combine everything together at the end. This was my first Nagi recipe and I was blown away by how balanced and umami packed the sauce was. Made 3x in 3 weeks. Make it as written and you will not be disappointed<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg" alt="5 stars"/>10000/10!!! Phenomenal dish, I use 900g fresh noodles with 2x sauce and 1 lb velveted top sirloin beef. If using beef, look into how to velvet it to really make it melt in your mouth good. Highly highly recommend for anyone on the fence to give this one a try. I scoop my ingredients one 1 by 1 into a large bowl to keep my large skillet nice and hot, then combine everything together at the end. This was my first Nagi recipe and I was blown away by how balanced and umami packed the sauce was. Made 3x in 3 weeks. Make it as written and you will not be disappointedMikelasays<img src="https://secure.gravatar.com/avatar/10eefe0ca5c1cc1b1335cc51078e96df?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>MikelasaysAugust 17, 2024 at 2:39 pmThis is such a perfect recipe! It’s on high rotation in our whare – so easy and great for a Friday night ‘fakeaway’. We use normal broccoli and always works out great.<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg" alt="5 stars"/>This is such a perfect recipe! It’s on high rotation in our whare – so easy and great for a Friday night ‘fakeaway’. We use normal broccoli and always works out great.Kristen Greazelsays<img src="https://secure.gravatar.com/avatar/1585ad7c0da381ae7b4c8ab20e827c35?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>Kristen GreazelsaysAugust 3, 2024 at 10:42 pmMy family LOVED this recipe!  Thank you!<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg" alt="5 stars"/>My family LOVED this recipe!  Thank you!Cathsays<img src="https://secure.gravatar.com/avatar/dd11fa6d7d9108b33dd04457c5eeeb10?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>CathsaysJuly 19, 2024 at 8:21 amFlavours of this is awesome. Definitely needed more sauce – thanks to the other reviewers for the tip!<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg" alt="5 stars"/>Flavours of this is awesome. Definitely needed more sauce – thanks to the other reviewers for the tip!Dyane Leschsays<img src="https://secure.gravatar.com/avatar/7ee812534437b415a36d0d192a4f4ea0?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>Dyane LeschsaysJuly 11, 2024 at 2:25 amWow, Nagi. So glad to see you tried biltong. Poor Dozer, chilli biltong can be so spicy; I hope his tummy was okay. Plain biltong would have been easier fir him to eat. From a South African.Clairesays<img src="https://secure.gravatar.com/avatar/b2afc216d39359abe3ffe0a8e779faad?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>ClairesaysJune 30, 2024 at 6:24 pmYum! My husband said to write and thank you Nagi for yet another delicious dinner.Loved how the noodles slurped up all the goodness of the sauce. Will make again.<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg" alt="5 stars"/>Yum! My husband said to write and thank you Nagi for yet another delicious dinner.Loved how the noodles slurped up all the goodness of the sauce. Will make again.Sallysays<img src="https://secure.gravatar.com/avatar/f2c925ade129ae64b08b4ecf34e5f22c?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>SallysaysJune 18, 2024 at 8:30 pmThis has become a regular dinner in our household now! I tripled the sauce ratio as I prefer it saucy 🤤<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg" alt="5 stars"/>This has become a regular dinner in our household now! I tripled the sauce ratio as I prefer it saucy 🤤Gracesays<img src="https://secure.gravatar.com/avatar/88308e09430c7fb0320ba9e0bc41f328?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>May 28, 2024 at 11:56 pmTried this recipe for the third time and I have made adjustments every single time. Although, I have never tried this with boneless thighs, always breast. Yesterday, I doubled the sauce and used maybe 3 tablespoons to marinate the chicken. I used hoisin and less oyster sauce (ran out). Added some chopped asparagus too. 🙂 Happy with what I did!<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-4.svg" alt="4 stars"/>Tinasays<img src="https://secure.gravatar.com/avatar/3c9729edbe7ce5bf7648b3d782461b51?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>September 17, 2024 at 9:50 pmFollowed your advice to double the sauce and using some to marinate the chicken! Turned out restaurant quality and even my toddler demolished it!<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-4.svg" alt="4 stars"/>*also smoked up the whole house and set the fire alarm off about 4x 🤣Charmainesays<img src="https://secure.gravatar.com/avatar/63bd29fc0c76b02390fed91c2e74772c?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>May 25, 2024 at 1:05 amSo easy and delicious! This will be my go to Pad see ew recipe now.<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg" alt="5 stars"/>Rosesays<img src="https://secure.gravatar.com/avatar/f891e8c11c111b9eb040e0f471fca50f?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>May 23, 2024 at 9:47 amYum! I double the sauce though.I have also made this gluten free…you would never know.<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg" alt="5 stars"/>Alicesays<img src="https://secure.gravatar.com/avatar/738cd987a6c02cf5d0afbc87be9e2642?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>May 20, 2024 at 6:19 pmPad see ew is one of my favourite noodle dishes so I was stoked to find this recipe.I have to admit, I didn’t follow it closely.. I doubled the amount of sauce based on other on other reviews, added a little msg (because why not?!), and I used tofu rather than chicken.That said, I loved this! The sauce was a great balance of sweet/salty/tangy. And the caramelising technique worked a treat.<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-4.svg" alt="4 stars"/>Next time I’ll use more veg and add in some chilli.Thanks Nagi !Tinasays<img src="https://secure.gravatar.com/avatar/696027cf937549718563dcb44bfad1ca?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>April 17, 2024 at 12:54 pmMy kids love this recipe and request it often. I followed the recipe and added 3 x chicken for extra protein. I also added snow peas for extra green. It’s a winner in my household!<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg" alt="5 stars"/>Deirdresays<img src="https://secure.gravatar.com/avatar/25347c3507c2e7d111431d49f98aa51a?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>March 25, 2024 at 8:09 pmThis is delightful, add a chili and did it with beef. My husband went back for seconds<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg" alt="5 stars"/>Annasays<img src="https://secure.gravatar.com/avatar/b8e055bcf56506f55e0a783f77c3344c?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>March 24, 2024 at 7:08 pmWe love this recipe however I do make more sauce as the sauce ratio seemed a bit off the first time I made it. I make it in a non stick electric wok as I don’t have a gas stove top. Noodles caramelise perfectly. I also velvet the chicken (because why not!) and add bamboo that I’ve cut into match sticks just before serving. I’ve made it with both Chinese broccoli and broccolini, both varieties are absolutely delicious!<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg" alt="5 stars"/>Sarahsays<img src="https://secure.gravatar.com/avatar/54e50113287a1117b0c1d4b56a73fe8f?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>March 19, 2024 at 8:31 pmLove this recipe, so easy to follow and so quick to make. I’ve made it with chicken and prawn with prawn being the favourite. Serves my partner and me who eats a smaller size plus leftovers for lunch.<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg" alt="5 stars"/>Bailey Kate MacDonaldsays<img src="https://secure.gravatar.com/avatar/086addfd8ffa10afb98df229c86bfc35?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>March 9, 2024 at 5:02 pmHi Nagi, I am wanting to make this for dinner for my family and I. Will this serve 4 people or do I need to alter the servings?Sarahsays<img src="https://secure.gravatar.com/avatar/54e50113287a1117b0c1d4b56a73fe8f?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>March 19, 2024 at 8:30 pmHey there, use the scale at the top of the recipe to move to 4 servings and it will give you the amount to buy/ what it will make 🙂<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg" alt="5 stars"/>Jesssays<img src="https://secure.gravatar.com/avatar/3aa6bd54979f1ea368e4aaffc327d08c?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g" alt=""/>May 14, 2024 at 7:25 pmSadly this one was not up to Nagi’s usual standard! The sauce ratio and flavor was not quite right..<img src="https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-2.svg" alt="2 stars"/>Join my free email list to receive THREE free cookbooks!Subscribe to my newsletter and receive 3 FREE ebooks!'}  do not add ANY images from the content above. NEVER add images named New-ST-Ad-B.jpg and NEVER use images found before this sentence. ONLY add the following images in the inline html. DO add these images:  Here are the images to add into the inline html content if there are less than 1 image per paragraph in the provided article content. do not use any image more than once. put in appropriate places in the recipe content:  https://drivemehungry.com/wp-content/uploads/2021/09/pad-see-ew-1-1.jpg, https://i.pinimg.com/originals/73/29/77/73297749cc1c76052319c665040cfcbe.png, https://takestwoeggs.com/wp-content/uploads/2022/09/Pad-See-Ew-Thai-Stir-Fried-Noodles-Takestwoeggs-Final-Photography-sq-720x720.jpg, http://static1.squarespace.com/static/5e9483a9bb182a1caddc2e21/5e94cafdbe74603c9222eaad/5e962f9f8f491f550d305d12/1610817863177/pict20200324_115704_0.jpg?format=1500w, https://takestwoeggs.com/wp-content/uploads/2022/09/Pad-See-Ew-Thai-Stir-Fried-Noodles-Takestwoeggs-Final-Photography-2-360x450.jpg,  EXAMPLE OUTPUT FORMAT: <p>Today, we're diving into the world of cookies, and trust me, you won't want to miss this.<img src='https://example.com/image1.jpg'><p>Okay, let's get...</p>This will go directly on your blog so do not add any special characters like /n, ####, ''', etc. and do not include any other text or explanations. Do not mention a specific website or online platform. Do not mention subscribing or any notices like 'Notice: JavaScript is required for this content. or Subscribe ... or Get an ad-free ebook. re-word at least 20% of the text. re-write the recipe in a playful, hungry tone. '  Do not make any quotes requiring quotation marks. no quotation marks. You do not need to list the ingredients as this is already provided to the wwebsite. The length should be a minimum of 300 words. You should include DETAILED prepping and cooking instructions and maintain a playful, hungry tone while including any relevant images in the text. You have to add html <p> tags as appropriate. Do not EVER say any names! No company names or human names. do not say things like 'Martha Stewart Living...' or 'Martha...' or 'Ron is an executive producer...' DO NOT ADD ANY json at all!! Do not add anything such as 'original' or 'gpt'. Do not forget the inline images! Do not duplicate any of the inline images. Do not use any images without http in them. no invalid images. NEVER MENTION ANY SOCIAL MEDIA. NEVER MENTION A PERSON. DO NOT REFER TO YOURSELF IN ANY wAY. DO NOT REFER TO ME IN ANY wAY. ALWAYS CHANGE A MINIMUM OF 25% OF THE WORDS!DO NOT provide a rating. Do NOT give a list of ingredients (we have this already). Do provide a fun article about the meal WITH A RECIPE including cooking and prep instructions and use an easy going fun tonality. Your website is https://recipe-aisle.com - if you use this in any way it must be enclosed it <a> tags. You can use terms like, 'let's head over to the recipe aisle' or 'Here, in the recipe aisle...' to referance the site. 'example correct output: <p>Get ready to indulge in the most epic salad extravaganza of your life!</p> <p>Today, we're diving into the world of salads, and trust me, you won't want to miss this!. No more boring, wilted lettuce and bland toppings!</p><img src="https://takestwoeggs.com/wp-content/uploads/2022/09/Pad-See-Ew-Thai-Stir-Fried-Noodles-Takestwoeggs-Final-Photography-2-360x450.jpg"><p> I love eating this ...</p> - notice that each sentence is enclosed in <p> tags. you must output html formatted content with <p> tags.  Be aware of you word limit. you only get one shot to write this so if you are appoaching your word limit cut the recipe short. FINALLY, IM GOING TO SAY THIS AGAIN BECAUSE IT IS IMPORTANT: DO NOT INCLUDE **Prep Time:**, **Cook Time:**, **Total Time:**, OR **Instructions:** You are ONLY re-riting an entertaining recipe WITHOUT ANY OF the prep, cook, total times in list form. These are separate from your engaging recipe re-written like an article