Pad Thai Sauce

1/4 cup each: fish sauce, tamarind concentrate, palm sugar, and white sugar 

Chopped the palm sugar lumps for easier measuring. Combine everything into a pot, bring it to a medium high heat, once you see bubbles beginning to form on the surface reduce the heat to a simmer for about 10 minutes. Your sauce is ready to use. Store in an airtight container for 1 to 2 weeks. Or freeze for next use.