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.

Featured in: How to Make the Real Pad Thai


Palm Sugar Simple Syrup Palm Sugar Simple Syrup
With a complex sweetness akin to maple, palm sugar adds a welcome note to both sweet and savory Southeast Asian dishes. Dissolve it into this syrup for easy use.
Yield: makes 2 cups
Time: 15 minutes


  • 1½ cups (10 oz.) coconut palm sugar (preferably Thai)


  1. 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.