Place the dry rice noodles in a bowl, cover with hot water; let soak until white and softened, about 1 hour. Drain the noodles and set aside.
Heat 1 1/2 teaspoon of olive oil in a wok or large frying pan over low heat; cook and stir 2 finely chopped garlic cloves until brown and beginning to crisp, 2 to 3 minutes. Stir in the soaked noodles, 1/2 teaspoon of thick soy sauce and 2 teaspoons of sugar; cook and stir until the noodles have absorbed the soy sauce and turned brown, about 3 minutes. Remove the noodles from the frying pan.
Heat the remaining 1 1/2 teaspoons of olive oil in the wok over low heat; stir in the remaining 2 finely chopped garlic cloves and cook until brown and beginning to crisp, 2 to 3 minutes. Raise the heat to medium-high and stir in the pork, chilli, basil, 1/2 teaspoon thick soy sauce, 1 teaspoon sugar and salt. Cook and stir until the pork is no longer pink and the edges of the meat are beginning to brown, about 5 minutes. Return the noodles to the wok and stir in the bean sprouts. Cook and stir until heated through, about 5 more minutes.
Look for thick soy sauce at Chinese/Oriental specialty grocery stores.