APPETIZERS
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CHANG’S CHICKEN IN SOOTHING LETTUCE WRAPS
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Quickly cooked spiced chicken served
with cool lettuce cups. |
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HARVEST SPRING ROLLS (2)
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Tow crispy spring rolls filled with shredded vegetables. |
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HARVEST SPRING ROLLS (4)
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Four crispy spring rolls filled with shredded vegetables. |
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CHANG’S VEGETARIAN LETTUCE WRAPS
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Wok-seared tofu, red onions and
water chestnuts with mint and lime.
Served with cool lettuce cups. |
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CRAB WONTONS
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Served with spicy plum sauce. |
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NORTHERN STYLE SPARE RIBS
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Tender, wok-braised ribs served with a five spice salt. |
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CHANG’S SPARE RIBS
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Wok-seared with Chang’s barbecue sauce. |
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SHRIMP DUMPLINGS
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Served with a ginger chili pepper soy sauce.
(Pan-fried or steamed) |
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VEGETABLE DUMPLINGS
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Filled with shredded vegetables.
(Pan-fried or steamed) |
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PEKING DUMPLINGS
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Crescent shaped dumplings filled with
ground pork and vegetables.
(Pan-fried or steamed) |
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SHANGHAI STREET DUMPLINGS
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A classic dumpling from the streets of Shanghai filled
with chicken, ginger, green onion and soy.
(Pan-fried or steamed) |
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SALT & PEPPER CALAMARI
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Calamari tossed with scallions, Kosher
salt and coarse black pepper. |
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SEARED AHI TUNA*
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Rolled in Chinese spices, wok-seared
and served cold with spicy mustard. |
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SOUPS AND SALADS
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HOT AND SOUR SOUP (Cup)
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Chicken, bean curd, bamboo shoots and
wood ear mushrooms, sparked with
hot white pepper and vinegar. |
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HOT AND SOUR SOUP (Bowl)
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Chicken, bean curd, bamboo shoots and
wood ear mushrooms, sparked with
hot white pepper and vinegar. |
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WONTON SOUP
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Mushrooms, chicken, shrimp and
pork wontons in a chicken broth. |
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PIN RICE NOODLE SOUP
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Pork dumplings, shrimp, green onions and bean
sprouts in a spicy chicken broth. |
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ORIENTAL CHICKEN SALAD
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Garden vegetables, mixed greens and wonton
strips tossed with our light ginger vinaigrette. |
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WARM DUCK SPINACH SALAD
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Citrus soy dressing, Mandarin oranges,
almonds and fried shallots. |
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PEANUT CHICKEN SALAD
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House greens and vegetables tossed with
peanut lime dressing and crispy noodles. |
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WILD ALASKAN SOCKEYE SALMON SALAD
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Steamed with ginger on top of a mix of lettuces, asparagus, cucumbers
and carrots with our pickled ginger vinaigrette. |
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TRADITIONS
(Lunch served daily until 4 p.m.)
All entrées served with a choice of steamed brown or white rice.
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ALMOND AND CASHEW CHICKEN
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Stir-fried with bell peppers, onions and mushrooms
in a garlic soy sauce. |
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SHRIMP WITH LOBSTER SAUCE
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Garlic white wine sauce with Chinese black beans,
mushrooms, scallions and egg. |
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LO MEIN
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Thin noodles grilled then stir-fried with
a choice of beef, chicken, pork or shrimp. |
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LO MEIN COMBO
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Thin noodles grilled then stir-fried with
a choice of beef, chicken, pork or shrimp. Combo |
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CRISPY HONEY CHICKEN
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Lightly battered and quick-fried in a flavorful sauce. |
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BEEF WITH BROCCOLI
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Served Cantonese-style, tossed
with fresh steamed broccoli. |
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MOO GOO GAI PAN
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P.F. Chang’s version of the classic
Cantonese dish with chicken and shrimp. |
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TRADITIONS
All entrées served with a choice of steamed brown or white rice.
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ALMOND AND CASHEW CHICKEN
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Stir-fried with bell peppers, onions and mushrooms
in a garlic soy sauce. |
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SHRIMP WITH LOBSTER SAUCE
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Garlic white wine sauce with Chinese black beans,
mushrooms, scallions and egg. |
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LO MEIN
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Thin noodles grilled then stir-fried with
a choice of beef, chicken, pork or shrimp. |
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LO MEIN COMBO
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Thin noodles grilled then stir-fried with
a choice of beef, chicken, pork or shrimp. Combo |
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CRISPY HONEY CHICKEN
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Lightly battered and quick-fried in a flavorful sauce. |
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BEEF WITH BROCCOLI
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Served Cantonese-style, tossed
with fresh steamed broccoli. |
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MOO GOO GAI PAN
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P.F. Chang’s version of the classic
Cantonese dish with chicken and shrimp. |
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VEGETARIAN PLATES AND SIDES
All entrées served with a choice of steamed brown or white rice.
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SICHUAN-STYLE LONG BEANS OR ASPARAGUS
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Stir-fried with Sichuan
preserved vegetables. |
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COCONUT CURRY VEGETABLES
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Stir-fried mixed vegetables, crispy silken tofu and
peanuts in a vegetarian coconut curry sauce. |
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STIR-FRIED SPICY EGGPLANT
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Tossed with scallions and a fiery sauce. |
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SPINACH STIR-FRIED WITH GARLIC
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The name says it all. |
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SHANGHAI CUCUMBERS
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Sliced cold cucumbers sprinkled
with soy and sesame. |
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MA PO TOFU
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Sichuan’s famous dish of crispy silken
tofu in a spicy vegetarian sauce with
steamed broccoli. |
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BUDDHA’S FEAST
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Mixed vegetables.
(Steamed or stir-fried) |
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GARLIC SNAP PEAS
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Stir-fried with garlic. |
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CHICKEN AND DUCK
All entrées served with a choice of steamed brown or white rice.
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CHANG’S SPICY CHICKEN
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Lightly dusted and stir-fried in
a sweet Sichuan sauce.
(Our version of General Chu’s.) |
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SPICY GROUND CHICKEN AND EGGPLANT
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Stir-fried with fiery spices and scallions. |
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ORANGE PEEL CHICKEN
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Tossed with orange peel and chili peppers
for a spicy/citrus combination. |
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KUNG PAO CHICKEN
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Quick-fired with peanuts, chili
peppers and scallions. Our hot favorite. |
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CHICKEN WITH BLACK BEAN SAUCE
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Slices of chicken, stir-fried in black bean sauce. |
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CANTONESE ROASTED DUCK
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Served with steamed wheat buns, cucumbers,
scallions, plum and hoisin sauces. |
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MU SHU CHICKEN
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A Chinese classic served with hoisin sauce
and thin pancakes. |
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SWEET AND SOUR CHICKEN
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Stir-fried with pineapple, bell peppers
and onions in a sweet sour sauce. |
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GINGER CHICKEN WITH BROCCOLI
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Served Cantonese-style on a bed
of fresh steamed broccoli. |
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PHILIP’S BETTER LEMON CHICKEN
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Quick-fired with broccoli in a
tart citrus sauce. |
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MANGO CHICKEN
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Stir-fried chicken breast with mangoes,
onions, bean sprouts and carrots. |
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SEAFOOD
All entrées served with a choice of steamed brown or white rice.
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KUNG PAO SCALLOPS OR SHRIMP
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Quick-fired with peanuts, chili peppers and scallions.
Our hot favorite. |
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CRISPY HONEY SHRIMP
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Lightly battered and quick-fried in a flavorful sauce. |
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LEMON PEPPER SHRIMP
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Stir-fried with chives and bean sprouts. |
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WILD ALASKAN SOCKEYE SALMON STEAMED WITH GINGER
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Served over stir-fried shiitake mushrooms, bok choy,
tomatoes and asparagus. |
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OOLONG MARINATED SEA BASS
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Broiled and served with sweet ginger soy,
baby corn and spinach. |
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SPICY SALT AND PEPPER PRAWNS
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Stir-fried in a spicy salt and pepper mix of chilies,
black beans, ginger and green onions. Served
with a sweet mustard sauce. |
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CHANG’S LEMON SCALLOPS
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A light lemon sauce over wok-fried scallops. |
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WILD ALASKAN SOCKEYE SALMON LEMON PEPPER
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Wok-seared, served on stir-fried long beans,
red bell peppers, chives and bean sprouts. |
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ORANGE PEEL SHRIMP
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Tossed with hot chili peppers and fresh
orange peel for a spicy/citrus combination. |
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SICHUAN FROM THE SEA
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Choice of tender scallops, shrimp or calamari
prepared in a red chili pepper garlic sauce. |
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HOT FISH
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Crispy slices of our fresh daily selection in
a Sichuan sauce with stir-fried vegetables. |
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CANTONESE SCALLOPS OR SHRIMP
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Stir-fried with garlic, yellow chives and snow peas. |
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MEAT
All entrées served with a choice of steamed brown or white rice.
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ORANGE PEEL BEEF
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Tossed with chili peppers and fresh orange peel for a
spicy/citrus combination. |
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WOK-SEARED LAMB
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Lamb marinated with scallions and sesame.
Served with cilantro over shredded lettuce. |
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BEEF A LA SICHUAN
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Twice-cooked with celery and carrots resulting in
a crispy texture unlike anything you are used to. |
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MONGOLIAN BEEF
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Quickly cooked steak with scallions and garlic. |
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SWEET AND SOUR PORK
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Stir-fried with pineapple, bell peppers and onions
in a sweet sour sauce. |
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MU SHU PORK
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A Chinese classic served with hoisin
sauce and thin pancakes. |
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SICHUAN-STYLE PORK
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A classic dish, stir-fried with peppers, onions and a spicy chili sauce. |
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NOODLES, MEINS AND RICE
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DAN DAN NOODLES
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Scallions, garlic and chili peppers stir-fried with
ground chicken nesting on hot egg noodles.
Garnished with shredded cucumber and
bean sprouts. |
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GARLIC NOODLES
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Egg noodles tossed with garlic and chili peppers.
A Mainland tradition. |
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CHOW MEIN
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Egg noodles stir-fried with a choice of
beef, pork, chicken or shrimp. |
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CHOW MEIN COMBO
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Egg noodles stir-fried with a choice of
beef, pork, chicken or shrimp. Combo |
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CANTONESE CHOW FUN
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Wide rice noodles with choice of chicken
or beef with onions and ginger. |
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SICHUAN CHICKEN CHOW FUN
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Wok-seared ground chicken with chili pepper,
green onions and Sichuan preserved vegetables
tossed with wide rice noodles. |
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DOUBLE PAN-FRIED NOODLES
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Semi-crisp egg noodles stir-fried with vegetables
and served with a choice of beef, pork,
chicken or shrimp. |
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DOUBLE PAN-FRIED NOODLES COMBO
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Semi-crisp egg noodles stir-fried with vegetables
and served with a choice of beef, pork,
chicken or shrimp. Combo |
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P.F. CHANG’S FRIED RICE
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Mixed with egg and soy, garnished with sliced
scallions. Choice of beef, chicken, pork or shrimp. |
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P.F. CHANG’S FRIED RICE COMBO
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Mixed with egg and soy, garnished with sliced
scallions. Choice of beef, chicken, pork or shrimp. Combo |
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SINGAPORE STREET NOODLES
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Shrimp, chicken and rice noodles
stir-fried in a spicy curry sauce. |
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VEGETABLE CHOW FUN
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Soft, wide rice noodles and slivered
vegetables in a spicy vegetarian sauce. |
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DESSERT
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BANANA SPRING ROLLS
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Six warm, crispy bites with coconut pineapple ice
cream and drizzled with caramel and vanilla sauces.
Delicious! |
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NEW YORK-STYLE CHEESECAKE
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Served with fresh berries and raspberry sauce. |
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THE GREAT WALL OF CHOCOLATE
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Six layers of rich chocolate cake frosted with
semi-sweet chocolate chips and served with
raspberry sauce. |
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TRAINING TABLE MENU
TRAINING FOR AN ENDURANCE EVENT, LIKE THE P.F. CHANG’S ROCK ’N’ ROLL ARIZONA MARATHON AND 1/2 MARATHON, REQUIRES
INCREASED LEVELS OF CALORIES, CARBOHYDRATES, PROTEINS AND OTHER NUTRIENTS. TO GET YOU TO THE FINISH LINE, AN ELITE GROUP OF
WORLD-CLASS ATHLETES HAVE HELPED DESIGN OUR TRAINING TABLE MENU.
PROTEINS HELP MAINTAIN YOUR MUSCLES AND OTHER SOFT TISSUES. AS YOU BEGIN TO RAMP UP YOUR MILEAGE, INCREASE YOUR PROTEIN
INTAKE TO SPEED MUSCLE RECOVERY. ENDURANCE ATHLETES SHOULD CONSUME 0.55 TO 0.65 GRAMS OF PROTEIN DAILY FOR EACH POUND
OF BODY WEIGHT. CARBOHYDRATES PROVIDE FUEL (GLYCOGEN) YOUR BODY NEEDS FOR BOTH QUICK AND LONG-LASTING ENERGY.
IN ADDITION, CARBS ARE ESSENTIAL FOR MUSCLE RECOVERY AFTER THOSE LONG TRAINING RUNS. WHEN TRAINING FOR A MARATHON,
RUNNERS SHOULD CONSIDER CONSUMING 2 TO 5 GRAMS OF CARBS DAILY FOR EACH POUND OF BODY WEIGHT.
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WILD ALASKAN SOCKEYE SALMON STEAMED WITH GINGER
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CALORIES 740 PROTEIN 60 CARBS 49 TOTAL FAT 36 SATURATED FAT 5 |
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KUNG PAO CHICKEN (STOCK VELVETED)
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CALORIES 930 PROTEIN 81 CARBS 38 TOTAL FAT 50 SATURATED FAT 7 |
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CHICKEN WITH BLACK BEAN SAUCE
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CALORIES 640 PROTEIN 73 CARBS 31 TOTAL FAT 22 SATURATED FAT 3 |
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MOO GOO GAI PAN
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CALORIES 610 PROTEIN 61 CARBS 32 TOTAL FAT 25 SATURATED FAT 4 |
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MANGO CHICKEN
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CALORIES 730 PROTEIN 64 CARBS 68 TOTAL FAT 19 SATURATED FAT 2 |
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OOLONG MARINATED SEA BASS
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CALORIES 740 PROTEIN 78 CARBS 39 TOTAL FAT 30 SATURATED FAT 4 |
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GARLIC NOODLES
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CALORIES 610 PROTEIN 19 CARBS 107 TOTAL FAT 12 SATURATED FAT 3 |
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SHRIMP WITH LOBSTER SAUCE
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CALORIES 560 PROTEIN 54 CARBS 22 TOTAL FAT 27 SATURATED FAT 5 |
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CANTONESE SHRIMP
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CALORIES 380 PROTEIN 44 CARBS 17 TOTAL FAT 15 SATURATED FAT 2 |
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GINGER CHICKEN WITH BROCCOLI
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CALORIES 620 PROTEIN 63 CARBS 43 TOTAL FAT 21 SATURATED FAT 3 |
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CANTONESE SCALLOPS
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CALORIES 370 PROTEIN 42 CARBS 20 TOTAL FAT 13 SATURATED FAT 2 |
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WILD ALASKAN SOCKEYE SALMON SALAD
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CALORIES 470 PROTEIN 33 CARBS 18 TOTAL FAT 30 SATURATED FAT 4 |
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VEGETABLE CHOW FUN
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CALORIES 440 PROTEIN 10 CARBS 100 TOTAL FAT 2 SATURATED FAT 0 |
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MA PO TOFU
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CALORIES 760 PROTEIN 45 CARBS 40 TOTAL FAT 52 SATURATED FAT 6 |
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RECOMMENDATIONS FOR GLUTEN INTOLERANT DIETS
ASK YOUR SERVER FOR THESE SUBSTITUTIONS
P.F. Chang’s Gluten Free Sauce contains garlic, ginger, rice wine,
chicken stock, Sichuan pepper, salt, sugar and wheat free soy sauce.
Marinated chicken, shrimp, scallops or calamari can be added to these dishes.
These marinades contain cornstarch.
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CHANG’S CHICKEN IN SOOTHING LETTUCE WRAPS
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With our Gluten Free Sauce. |
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SHANGHAI CUCUMBERS
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With wheat free soy sauce. |
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ORIENTAL CHICKEN SALAD
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Without wonton strips. |
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GINGER CHICKEN AND BROCCOLI - STEAMED
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With our Gluten Free Sauce. |
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CANTONESE SHRIMP OR SCALLOPS
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PHILIP’S BETTER LEMON CHICKEN
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CHANG’S SPICY CHICKEN OR SHRIMP
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SHRIMP WITH LOBSTER SAUCE
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STEAMED FISH OF THE DAY
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With wheat free soy sauce. |
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CANTONESE CHOW FUN*
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Substitute in rice “stick” noodles and our Gluten Free Sauce. |
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SINGAPORE STREET NOODLES*
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Substitute our Gluten Free Sauce for the Singapore sauce. |
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SPINACH STIR-FRIED WITH GARLIC*
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BUDDHA'S FEAST - STEAMED*
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