Boil a large pot of water for the rice noodles over medium-high heat. Cook until the noodles are al dente, stirring occasionally. Run under cold water, drain and set aside in a large serving bowl.
In a large pot heat vegetable oil, add the garlic and Thai chilies, sauté until the garlic begins to slightly brown, about 30 seconds to a minute. Add the fish sauce, soy sauce, chicken stock and sugar stirring until the sugar dissolves.
Remove the sauce from the stove and pour over noodles. Toss to coat evenly. Add the chopped tomatoes and basil leaves. Serve warm.