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Bring a pot of salted water to a boil. Add pasta and cook according to package directions, or until al dente, stirring occasionally. Remove from heat, drain, and set aside.
Meanwhile, to prepare sauce, mix brown sugar, soy sauce, and sriracha in a bowl.
Melt butter in a skillet over medium-low heat. Add red pepper flakes and eggs and scramble until set, about 2 minutes.
Add pasta and sauce and stir to combine.
To serve, top with cilantro and green onions.