Dean Edwards serves up a tasty pad Thai meat free dish that is ideal for the Spring on Lorraine.

The ingridents are: 20g palm sugar (or brown sugar), 30ml boiling water, 30ml soy sauce (gluten free), 40ml tamarind water, ½ tsp chilli flakes (optional), 300g flat rice noodles, 300g firm tofu, drained and cut into small cubes, 2 cloves garlic, crushed, 2 shallots, finely sliced, 2 eggs beaten, 100g sugar snap peas, sliced lengthways and 100g beansprouts.

For the garnish: 40g spring onion, finely sliced, Fresh coriander for garnish, 20g crushed peanuts, Crushed dried red chilli flakes and Lime wedges.