Step 1: Soak the tamarind concentrate in warm water for 10 minutes to soften it. Once softened, use your fingers to break up the pulp and strain out any seeds or fibers, leaving you with a smooth tamarind paste.

Step 2: In a small saucepan, combine the tamarind paste, palm sugar, fish sauce, soy sauce, chili powder, and water. Place the pan over medium heat and stir until the palm sugar dissolves completely.

Step 3: Allow the mixture to simmer for 5-7 minutes, stirring occasionally, until it thickens slightly and reaches a sauce-like consistency. Remember to taste the sauce along the way and adjust the flavors to your liking.

Step 4: Remove the saucepan from heat and let the Maesri Pad Thai Sauce cool down. Once cooled, transfer it to an airtight container and refrigerate until ready to use. The sauce can be stored for up to two weeks.