Thai Drunken Noodles (Kee Mao) with Chicken

Boil water in large pot and add rice noodles, let cook for 4 minutes, stirring frequently to avoid excessive sticking. Strain. Noodles should not be left in strainer too long, as they will stick together. Meanwhile, in a separate heavy pot, heat oil over medium-high heat. Add garlic and Thai Chiles, saute for 30 seconds. Add chicken, fish sauce, dark soy sauce, Golden Mountain sauce and sugar; saute until chicken is cooked (3-5 minutes). Add noodles, tomatoes, basil and optional Anaheim chiles (depends on your appetite for the heat, the Thai chiles provide plenty). Toss to coat noodles in sauces. Serve with fresh Thai basil leaf garnish.