Soak rice noodles according to package directions. Drain well and set aside.

Combine chicken broth, oyster sauce, soy sauce, and sugar in a small bowl; set aside.

Heat peanut oil in a large skillet over medium-high heat. Add curry powder, garlic, and ginger; stir-fry for 10 seconds. Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. Stir in broth mixture and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles and cook until the dish is heated thoroughly. Serve immediately with lime wedges.