At P. F. Chang’s, sip a Coconut Mojito or a fruity, non-alcoholic Drink With No Name (really, it’s a thing) and enjoy the signature appetizer (for over 30 years), Chang’s Chicken Lettuce Wraps, a “secret family recipe. Take a large butter lettuce leaf, spoon on stir-fried minced chicken with shitake mushrooms, water chestnuts and sesame sauce, and top with crispy rice noodles. Roll up and enjoy! Northern-style five-spice dry rub or BBQ glazed ribs, tempura-battered Dynamite Shrimp in sriracha aioli, and tempura-battered Crispy Green Beans are other great starters.
Entrees, many gluten-free, are shareable. Singapore Street Noodles, an old favorite, laces thin rice noodles in a light curry sauce with chicken, shrimp, onion and julienned vegetables. Savory Mongolian Beef, also a signature dish, is full of scallions and tangy sauce. It’s great with the wok-fired Chili-Garlic Green Beans. For old-schoolers there’s Sweet & Sour Chicken with pineapple and peppers, Shrimp with Lobster Sauce, and Orange Chicken with sweet citrus chili sauce. Sesame Chicken, Kung Pao Chicken with peanuts, celery and chili, and popular Chang’s Spicy Chicken with sweet-spicy chili sauce and scallion are a must try.
Miso-glazed Salmon and Salt & Pepper Prawns are delicious non-meat selections. Pad Thai features rice noodles wok-tossed with egg, tofu, scallion, peanuts and bean sprouts. Other vegetarian options include Stir-Fried Eggplant with sweet chili soy glaze and crispy spicy-sweet Ma Po Tofu.
