Dean Edwards cooks a gourmet-to-go fragrant prawn pad Thai dish on Lorraine in minutes.

The ingridents for the pad Thai sauce: 1 tbsp tamarind paste, 2 tbsp dark brown sugar, 2 tbsp soy sauce, 2 tbsp water, 3 cloves garlic, crushed, 2 x 200g packs ready to wok rice noodles, 200g uncooked prawns, de-veined and 2 eggs, beaten.

For the garnish: Fresh coriander, 20g crushed peanuts, 1 tbsp dried red chilli flakes, 1 lime, cut into wedges, 100g bean sprouts and 4 spring onions finely sliced.

To prepare the dish, warm the water, sugar, soy and tamarind in a small pan until the sugar has dissolved then remove from the heat.

In a large non-stick wok style pan, fry the garlic and noodles for a couple of minutes. Add in the prawns and cook for a minute then toss through the sauce.

Push all of the ingredients to one side of the pan and add the beaten eggs, cook for around 5 seconds then stir through the noodles.

3, Add the bean sprouts and spring onions and serve with crushed peanuts, coriander, chilli flakes and a wedge of lime.