1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chiles, shallots, and garlic to pan; stir-fry 1 1/2 minutes or until shallots and garlic begin to brown. Stir in mushrooms and leek; stir-fry 3 minutes or until leek is tender. Remove from pan, and keep warm.
2. Return pan to heat; add remaining 2 tablespoons oil to pan. Add sprouts and noodles to pan; stir-fry 2 minutes or until thoroughly heated. Return mushroom mixture to pan; stir in soy sauces, tossing to coat noodles. Place 1 cup noodle mixture in each of 6 bowls; top each serving with 1/3 cup tomato wedges and Thai basil. Serve with lime wedges.