Spicy-sweet sambal pork noodles

These weeknight noodles are inspired by the silky richness of meaty tomato sauce and the fiery, tangy-sweet flavors of pad kee mao (a.k.a. drunken noodles). It's full-on explosive flavor in under an hour.

Ingredients

Instructions

1. Heat oil in a large wide heavy pot over medium-high. Add half of pork to pot, breaking apart into 6-8 large chunks with a wooden spoon. Cook, undisturbed, until well browned underneath, about
   5 minutes. Turn pieces and continue to cook, turning occasionally, until pork is browned on 2–3 sides, about
   5 minutes longer. Add ginger, garlic, sugar, and remaining pork to pot and cook, breaking up pork into small clumps, until meat is nearly cooked through, about
   5 minutes longer. Add tomato paste and 2 basil sprigs. Cook, stirring occasionally, until paste darkens, about
   2 minutes. Add chilli paste, soy sauce, vinegar, and 2 cups water. Bring to a simmer, reduce heat to low, and cook, uncovered and stirring occasionally, until sauce is slightly thickened and flavors have melded, 30 -
   45 minutes.
2. Cook noodles in a large pot of boiling salted water, stirring occasionally, until
   1 minute short of al dente. Add to pot with sauce along with butter and a splash of pasta cooking liquid. Simmer, tossing occasionally, until sauce begins to cling to noodles, about
   1 minute. Pluck out basil sprigs.
3. Divide noodles among plates. Top with torn basil.