Heat a large pot of salted water over high heat. Once boiling, add the pasta and cook according to package instructions until al dente (usually about 8-10 minutes).

In a mixing bowl, combine ketchup, Sriracha, Golden Mountain sauce, sugar, and white pepper. Whisk well until fully blended.

Drain the pasta once cooked, reserving some pasta water to adjust the sauce consistency if needed. Set aside.

In a large wok or skillet, heat a splash of vegetable oil over medium-high heat. Sear the shrimp until they turn pink and are slightly golden (about 2-3 minutes), then remove and set aside.

To the same wok, add garlic, butter, onions, and carrots. Sauté for about 3-5 minutes, adjusting cook time depending on how crunchy or soft you prefer the carrots.

Push the veggies to one side of the wok. Pour the beaten eggs into the other half and scramble until partially set (about 1-2 minutes).

Once the eggs are cooked but still slightly runny, mix them with the vegetables. Then add the cooked pasta and sauce, tossing to combine everything well.

Mix in the tomato wedges and green onion pieces, tossing gently to heat everything through for about an additional 2 minutes.

Serve the dish immediately! Pair it with your favorite beverage, and enjoy the burst of flavors.