Dissolving palm sugar makes it easier to incorporate into pad thai sauce. Look for the soft and scoopable version, sold in small tubs at Asian markets. If substituting the firmer disks of palm sugar, coarsely chop before using to ensure it dissolves fully.
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- 1½ cups (10 oz.) coconut palm sugar (preferably Thai)
In a small pot, add the palm sugar and 1¼ cups water. Bring to a boil over high heat, then immediately turn off the heat, and whisk until the sugar has completely dissolved. Let cool to room temperature. Use immediately or refrigerate in an airtight container for up to 3 months.