Step 1

1. Place the oil in a saucepan with a tight-fitting lid over medium heat. When hot, add the chilli, ginger and garlic and cook, stirring, for 30–60 seconds or until fragrant, taking care not to burn the garlic. Add the mussels, rice wine and tomato, and shake the pan to combine well. Cover, then cook for 2–4 minutes, shaking the pan occasionally, or until the mussels open. (Discard any mussels that don't open.)

Step 2

2. Remove from the heat and add the fish sauce, lime juice, sugar and Thai basil, tossing until basil begins to wilt. Top the rice noodles with the mussels and serve immediately with a lime cheek and extra basil.