These weeknight noodles are influenced by the smooth richness of meaty tomato sauce and the fiery, tangy-sweet tastes of pad kee mao (a.k.a. intoxicated noodles). It’s full-on explosive taste in under an hour.

Active ingredients

• 2 Tablespoon. extra-virgin olive oil
• 2 pound. ground pork, divided
• 1 2″ piece fresh ginger, peeled, cut into thin matchsticks or carefully sliced
• 8 garlic cloves, very finely sliced
• 2 Tablespoon. sugar
• 2 Tablespoon. tomato paste
• 2 sprigs basil, plus more for serving
• 1/3 cup hot chili paste (such as sambal oelek)
• 1/4 cup soy sauce
• 1/4 cup unseasoned rice vinegar
• 1 1/2 pound. fresh ramen noodles or 16 oz. dried spaghetti
• Kosher salt
• 2 Tablespoon. saltless butter

Preparation

• Heat oil in a big broad heavy pot over medium-high. Include half of pork to pot, disintegrating into 6 – 8 big pieces with a wood spoon. Cook, undisturbed, till well browned beneath, about 5 minutes. Turn pieces and continue to prepare, turning sometimes, up until pork is browned on 2 – 3 sides, about 5 minutes longer. Include ginger, garlic, sugar, and staying pork to pot and cook, separating pork into little clumps, up until meat is almost prepared through, about 5 minutes longer. Include tomato paste and 2 basil sprigs. Cook, stirring sometimes, till paste darkens, about 2 minutes. Include chili paste, soy sauce, vinegar, and 2 cups water. Give a simmer, decrease heat to low, and cook, exposed and stirring periodically, up until sauce is a little thickened and tastes have actually combined, 30 – 45 minutes.

• Prepare noodles in a big pot of boiling salted water, stirring periodically, up until 1 minute except al dente. Contribute to pot with sauce in addition to butter and a splash of pasta cooking liquid. Simmer, tossing periodically, up until sauce starts to hold on to noodles, about 1 minute. Pluck out basil sprigs.

• Divide noodles amongst plates. Leading with split basil.