Heat a pot of water for cooking the pasta over high heat.
Mix together ketchup, Sriracha, Golden Mountain sauce, sugar and white pepper while you wait for the water to boil. Mix well. Prep all other ingredients.
When all your ingredients are ready, add the pasta into the boiling water. Cook the pasta per the instructions on the box.
Add a little vegetable oil to a wok or pan and coat the bottom. Heat over medium high heat. Add shrimp and cook on both sides until done. Remove from pan and set aside.
Let the pan cool down a little bit. Add a little more vegetable oil, butter, and garlic and turn the heat back on to medium. Saute the garlic until the butter browns slightly. Add onions and carrots - stirring constantly for 1 minute or longer if you like them softer.
Set the carrots and onions to one side of the pan, then add the eggs to the empty space. Break the yolk and stir the yolks to mix with the whites. Let the eggs set about 70%, then toss it with the carrots and onions.
Once the pasta is done - drain, making sure there's no to very little water in the pasta. Add pasta and the sauce to the wok, turning the heat back on to medium high and toss until the pasta is coated.
Add tomatoes and green onions. Toss to heat the tomatoes and soften them slightly. Remove from heat and serve immediately.
