Pan-Seared Chicken Thighs with Curried Rice Noodles

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4 skin-on, bone-in chicken thighs (about 1 1/2 pounds)

Kosher salt and freshly ground pepper

8 ounces thin rice noodles

1 small onion, halved and thinly sliced

2 large cubanelle peppers, stemmed, seeded, halved crosswise and thinly sliced lengthwise

1 tablespoon curry powder, preferably Japanese-style

2 tablespoons oyster sauce

1 tablespoon low-sodium soy sauce

1/2 teaspoon sugar

1 1/2 cups snow peas (about 4 ounces), ends trimmed, sliced on the bias

1 cup shredded carrots

1 lime, cut into quarters