Poulet au basilic thaï (Pad Krapow Gai) is a classic Thai street‑food staple that dates back to the mid‑20th century, when quick stir‑fries became popular among market vendors. It embodies the Thai culinary principles of balance, heat, and fresh herbs, and is celebrated for its bold flavors that reflect everyday Thai life.

In central Thailand, Pad Krapow Gai is often made with Thai holy basil and a generous amount of bird’s eye chilies, while in the north it may include fermented soy sauce and less heat. Southern versions sometimes add coconut milk for a richer texture, and the Isaan region frequently serves it with sticky rice instead of jasmine rice.

Authentic Poulet au basilic thaï (Pad Krapow Gai) is traditionally plated over steaming hot jasmine rice and topped with a sunny‑side‑up egg (khai dao). It is commonly accompanied by sliced cucumbers and a wedge of lime to cut the heat, and diners often add extra fish sauce or chili flakes to taste.

Pad Krapow Gai is a go‑to comfort food for everyday meals, but it also appears at informal gatherings such as family picnics, night‑market festivals, and after‑work gatherings. Its quick preparation makes it a favorite for late‑night meals after celebrations like Songkran or Loy Krathong.

The dish’s uniqueness lies in the combination of high heat from bird’s eye chilies, the aromatic punch of Thai holy basil, and the savory depth of light soy sauce, creating a flavor profile that is simultaneously spicy, herbaceous, and umami. Its simplicity—just a few ingredients cooked in a hot wok—exemplifies the speed and boldness of Thai street food.

A frequent error is overcooking the chicken, which makes it dry; stir‑fry the meat quickly over high heat to keep it tender. Another mistake is adding the basil too early; it should be tossed at the very end so it stays bright green and retains its fragrance.

The chicken pieces should be lightly browned on the outside but still juicy inside, and the sauce should be glossy and cling to the meat. The basil leaves will wilt just enough to turn a deep green without turning black, indicating the dish is perfectly cooked.

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