Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Pour in beaten eggs and swirl pan to coat bottom with egg. Fry until almost set and flip over to cook other side. Turn egg out onto cutting board and cut in half, and then into 1/2 inch strips. Set aside.
Heat remaining oil in skillet and saute garlic and tomatoes for 3 minutes. Add oyster sauce, soy sauce, vinegar, fish sauce and sugar and cook 2 minutes.
Add drained noodles and toss and cook about 2 minutes.
Add egg strips, bean sprouts and green onions, toss and turn onto a plate.