Recipe of the Week - Thai Peanut Noodles & Veggie Slaw Creamy peanut noodles meet bright notes of mint and cilantro By Jessica Cerra // April 16, 2015 What's for dinner? Professional Cyclist and Chef, Jess Cerra, brings us another workout inspiring recipe, Thai Peanut Noodles & Veggie Slaw. Creamy peanut noodles meet bright notes of mint and cilantro in this crisp veggie slaw for the perfect pairing. Top with pan seared salmon, grilled chicken, steak or shrimp to round out a meal packed with nutrition and flavor, ready to support your training schedule. IngredientsMakes 4 servings (as pictured with salmon)20-24 ounces salmon, cut into 4 portions, skin on1 tsp olive oil1 tsp agave1 tsp sea salt½ tsp fresh cracked pepper8 ounces Pad Thai (thick rice) noodles1/3 cup all-natural crunchy peanut butter2 TBSP stir-fry seasoning (from package)3 TBSP warm water2 TBSP agaveJuice of 2 limes1 small red bell pepper, thinly sliced1 large carrot, sliced into thin sticks1 cup sugar snap peas, cut lengthwise1 heaping cup mung bean sprouts2 TBSP fresh chopped cilantro2 TBSP fresh chopped mintJuice of 1 limePreparationTo prepare the salmon, preheat the oven to 450 degrees. Heat a large, oven-safe skillet over high heat. Drizzle the salmon with the olive oil and agave, and sprinkle with salt and pepper. Sear salmon flesh side down for 1 minute, until a golden brown crust forms. Flip the salmon and immediately transfer to the oven. Bake for approximately 5 minutes, or until the salmon is just underdone in the middle. Remove from the oven, transfer to a plate, and tent with foil.To prepare the noodles, bring a large pot of water to boil. Cook the noodles on a rolling boil for 5-6 minutes, until al dente. Transfer to a colander and rinse with cold water (to prevent noodles from sticking). Let sit in the colander so the water drains completely.To make the peanut sauce, in large bowl, whisk together the peanut butter, stir-fry seasoning, water, agave, and lime juice. Transfer the noodles to the bowl and toss until coated with the peanut sauce.To make the slaw, toss the veggies, mint, cilantro and lime juice in a bowl.To serve, top the noodles with the slaw and salmon.