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In a blender or food processor, blend all of the sweet chili sauce ingredients together.
Pour into a saucepan and bring to a boil. Add the cornstarch slurry (dissolve 1 Tbsp. of cornstarch in 2 Tbsp. of water), stir and remove from heat. Set aside until ready to use.
Place a colander over a large mixing bowl. Add the rice noodles, pour the boiling water over and let it sit and soften for 10 minutes.
Drain, discard water and add the noodles to mixing bowl.
Using a pair of kitchen scissors, cut the noodles so they are easier to manage.
Add the carrots, scallions, ginger, sesame oil, beaten eggs. Mix well.
Grab a handful of noodles and place into your heated pan.
Using your spatula, flatten the noodles. Pan-fry until both sides are golden brown and crispy.
Serve with the sweet chili sauce.