PF Chang's
901 S Miami Ave
33130
APPETIZERS
2: Chang's Vegetarian Lettuce Wraps
7.50
Wok-seared tofu, water chestnuts with mint and lime. Served with cool lettuce cups.
7.25
Calamari tossed with scallions, kosher salt and coarse black pepper.
6.95
Served with a ginger chili pepper soy sauce. Available pan-fried or steamed.
8.95
Stir-fried and smoky, with a little kick. Served with chipotle sauce and a lettuce cup.
salads & soups
19: Chang's Chicken Noodle Soup
7.25
Our version of the classic with fresh shiitake mushrooms, tomatoes and cilantro in a spicy chicken broth.
6.00
Chicken, tofu, bamboo shoots and wood ear mushrooms, sparked with hot white pepper and vinegar.
Traditions
13.00
Quickly cooked steak with red and green bell peppers, yellow onion, garlic and black pepper.
13.00
P.F. Chang's version of the classic Cantonese dish with chicken and shrimp.
12.00
Stir-fried with bell peppers, onions and mushrooms in a garlic soy sauce.
13.00
Garlic white wine sauce with Chinese black beans, mushrooms, scallions and egg.
Traditional Lunch Bowls
40: Pepper Steak (lunch bowls)
8.95
Served on a bed of rice with a cup of egg drop or hot and sour soup.
41: Beef with Broccoli (lunch bowl)
8.50
Served on a bed of rice with a cup of egg drop or hot and sour soup.
42: Moo Goo Gai Pan (lunch bowl)
8.95
Served on a bed of rice with a cup of egg drop or hot and sour soup.
45: Citrus Soy Salmon (lunch bowl)
9.95
Served on a bed of rice with a cup of egg drop or hot and sour soup.
46: Shrimp with Lobster Sauce (lunch bowl)
8.95
Served on a bed of rice with a cup of egg drop or hot and sour soup.
7.95
chicken/duck
7.50
Served on a bed of rice with a cup of egg drop or hot and sour soup.
17.95
12.00
Stir-fried with pineapple, bell peppers and onions in a sweet and sour sauce.
13.00
Lightly dusted and stir-fried in a sweet Sichuan sauce. Our version of General Chu's
13.00
A rustic combination of stir-fried chicken and rich Yukon Gold potatoes in a spicy chili sauce.
Meat
60: Asian Marinated New York Strip
21.95
Grilled 12 oz. New York strip steak, thinly sliced and served medium rare.
14.00
Twice-cooked with celery and carrots resulting in a crispy texture unlike anything you are used to.
14.00
Lamb marinated with scallions and sesame. Served with cilantro over shredded lettuce.
14.00
Richly spiced marinated lamb, wok-caramelized then tossed with cumin, mint, tomatoes and yellow onions.
12.00
Stir-fried with pineapple, bell peppers and onions in a sweet and sour sauce.
Seafood
70: Lemongrass Prawns with Garlic Noodles
16.75
Grilled jumbo prawns brushed with herb-infused lemongrass butter and served over garlic noodles.
17.95
Wild Alaskan salmon sprinkled with lemon wasabi oil, grilled and served over steamed rice with citrus soy sauce.
72: Wild Alaskan Sockeye Salmon
18.00
Served steamed with ginger over stir-fried shiitake mushrooms, bok choy, tomatoes and asparagus.
17.25
Wild jumbo Mexican prawns stir-fried in a salt and pepper mix of chili peppers, black beans, ginger and green onions. Served with a sweet mustard sauce.
15.00
Crispy slices of our fresh daily selection in a Sichuan sauce with stir-fried vegetables.
81: Kung Pao Scallops or Shrimp
15.00
Quick-fired with peanuts, chili peppers and scallions. Our hot favorite.
15.00
Choice of tender scallops, shrimp, or calamari prepared in a red chili pepper garlic sauce.
Noodles & Rice
9.50
Semi-crisp egg noodles stir-fried with vegetables and served with a choice of beef, pork, chicken or shrimp.
10.95
Wide rice noodles with a choice of chicken or beef with onions and ginger.
8.00
Mixed with egg, soy sauce and sliced scallions. Choice of beef, pork, chicken or shrimp.
10.00
Scallions, garlic and chili peppers stir-fried with ground chicken nesting on hot egg noodles. Garnished with shredded cucumber and bean sprouts.
Vegetable Plates
8.00
Stir-fried mixed vegetables, crispy silken tofu and peanuts in a vegetarian coconut curry sauce.
8.00
Sichuan's famous dish of crispy silken tofu in a vegetarian sauce with steamed broccoli
Sides
5.00
Hand cut Napa cabbage tossed with red peppers and scallions in our house creamy citrus dressing.
Dessert
120: The Great Wall of Chocolate
8.00
Six layers of rich chocolate cake frosted with semi-sweet chocolate chips and served with raspberry sauce.
