{"id":16981,"date":"2014-07-15T09:58:18","date_gmt":"2014-07-15T08:58:18","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=16981"},"modified":"2014-07-15T11:14:52","modified_gmt":"2014-07-15T10:14:52","slug":"dean-edwards-pad-thai-with-prawn-recipe-on-lorraine","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/16981\/dean-edwards-pad-thai-with-prawn-recipe-on-lorraine\/","title":{"rendered":"Dean Edwards pad Thai with prawn recipe on Lorraine"},"content":{"rendered":"

Dean Edwards cooks a gourmet-to-go fragrant prawn pad Thai dish on Lorraine in minutes.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

3, Add the bean sprouts and spring onions and serve with crushed peanuts, coriander, chilli flakes and a wedge of lime.<\/p>\n

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