Tear the rice noodles into strips and put them in the refrigerator for 1 hour. Scatter the eggs and fry them in a pan. Cut them into small pieces and set aside. Add an appropriate amount of oil to the pan and cook for a while. Put more rice noodles and heat it up over high heat. Take out the rice noodles from the refrigerator and pour it into the pot. Use chopsticks to quickly spread the rice noodles. Stir-fry over high heat for a few times. Then push it to one side and add shredded carrots and stir-fry until slightly soft. Dip the rice noodles together and stir-fry for a few times. Pour the sauce over and spread it evenly with chopsticks. Finally, add the green onions and scrambled eggs, scoop them out and serve hot.