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Place the noodles in a large bowl and add water to cover. Let stand until the noodles are pliable, 10 to 15 minutes, then drain. If desired, use kitchen shears to snip the noodles in several places to cut them into shorter lengths.
In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon oil until barely smoking. Add the shrimp in an even layer and cook without stirring until golden brown on the bottoms, 2 to 3 minutes. Transfer to a large plate and set aside.
In the same skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the onion, garlic and ½ teaspoon pepper; cook, stirring, until fragrant, about 1 minute. Add 1½ cups water, the fish sauce and soy sauce, then bring to a boil. Add the noodles and carrot; cook, stirring and tossing often, until only a little liquid remains, 2 to 3 minutes.
Add the snow peas and shrimp with any accumulated juices. Cook, stirring and tossing, until the noodles are tender and dry, about 2 minutes.
Off heat, toss in the lime juice, half of the scallions and the chili. Taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the remaining scallions. Serve with lime wedges.