Step 1

Put everything in a medium pot placed over medium heat. Stir constantly until the sugars have dissolved. This should take less than a minute. You don’t want to reduce or thicken the sauce; it’s already very concentrated and further reduction will result in a much lower yield than intended which leads to over-seasoned Pad Thai.

Step 2

To keep the sauce from being overly reduced, chop your palm sugar very finely and do not use high heat.

Step 3

Once the sugar is dissolved, remove the sauce from heat; allow to cool. Store in a glass jar and refrigerate or freeze.