Dean Edwards served up a tasty fragrant prawn pad Thai dish on Lorraine.

The ingredients 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, chopped, 20g crushed peanuts, 1 tbsp dried red chilli flakes, 1 lime, cut into wedges, 100g bean sprouts and 4 spring onions finely sliced.