For Pad Thai Sauce (yield approximately 8 fl oz)
½ cup packed palm sugar
¼ cup fish sauce (gluten-free if desired)
2 tbs tamarind paste
½ cup water
Combine all ingredients in a 2-quart sauce pan and bring to a boil. Simmer for 30 minutes. Let it cool to room temperature and then store in a jar and cover with lid. Store in refrigerator for 4 weeks or longer.