Nguan Soon Palm Sugar (often called nam tan peep) is the classic sweetener in Thai cooking. Made from palm nectar, it adds deep caramel notes and rounded sweetness that regular sugar can’t match. Use it to season curries and stir-fries, make tamarind dressings, or sweeten desserts and drinks.
Quick facts
• Brand: Nguan Soon
• Origin: Thailand
• Net weight: [enter size 454 g]
• Form: Soft palm-sugar paste in tub
• Dietary: Gluten-free, vegan
How to use
• Substitute 1:1 for white/brown sugar; start with less and adjust.
• For Pad Thai/sauces: melt with a splash of water or tamarind.
• For desserts: shave or scoop and dissolve gently.
Best for
Pad Thai, som tam (papaya salad), Thai curries, dipping sauces, coconut desserts, coffees/teas.
Ingredients (typical)
Palm sugar (often from coconut palm). Always check the current label.
Storage
Keep in a cool, dry place. Close tightly; if it firms up, warm gently to soften.
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