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P.F. Chang’s Chinese Bistro

Home Office:
15210 N. Scottsdale Rd., Ste. 300 Scottsdale, AZ 85254
Tel.: 602-957-8986
Fax: 602-957-8998

Chinese Food That Makes You Come Back for More—But Not Because You’re Still Hungry

There is a Chinese revolution taking America by storm—it’s hip, delicious, and surprisingly inexpensive.

With 77 restaurants across the United States and more opening each month, the P.F. Chang’s restaurant chain has discovered a recipe for success. An upbeat, bustling atmosphere, good service, valet parking, and delicious, vegan food have diners lining up for tables, sometimes for hours (although starters are served in the bar).

“I’ve never eaten anything like their pressed bean curd. It is cheat meat,” said PETA staffer Wyatt Fawns, who loves the Vegetarian Lettuce Wraps and the Kung Pao Bean Curd. “It’s weird. Even before I finish one bite of their Kung Pao, I’m looking forward to the next.”

Other PETA staff recommendations are Chang’s Bean Curd, Coconut-Curry Vegetables, and Ma Po Bean Curd.

Here’s the best part: The kitchen will convert any meat dish into a vegan one by substituting tofu, five-spice pressed bean curd, and vegan “oyster” sauce. P.F. Chang’s recommends using tofu in mild dishes and pressed bean curd in the spicier entrées.

The vegan-friendly attitude of P.F. Chang’s is largely due to the number of requests that management receives for meatless cuisine. Vegan dishes are among the bestsellers. One manager told PETA Eats that most people prefer the vegetarian lettuce wraps over those with chicken. Wok-seared tofu, red onions, and water chestnuts with hints of mint and lime and served with cool lettuce leaves are a combination that few can turn down.

Recipes From P.F. Chang’s Chinese Bistro

Singapore Street Noodles

2 gal. water
1 lb. package rice sticks (available at Asian markets)
4 Tbsp. canola oil
8 oz. faux “shrimp” and 8 oz. diced faux “chicken”
or 1 lb. extra firm tofu pressed dry, diced
1 Tbsp. garlic, chopped
1 cup cabbage, julienned
1/2 cup carrots, julienned
2 medium tomatoes, diced
1 cup Singapore Sauce (see recipe below)
1 bunch scallions (just the green part), cut into 2-in. pieces
1/4 bunch cilantro, coarsely chopped
1 tsp. sesame oil
1/3 cup fried shallots (optional, available at Asian markets)
1 lime, quartered

Bring water to a rolling boil. Place rice sticks into boiling water for 2 minutes (just until soft), then drain into a colander. Immediately rinse under hot water for 1 minute. Drain well (the noodles should still be slightly warm). Toss with 2 Tbsp. of oil and set aside. In a hot wok stir-fry faux “shrimp” and faux “chicken” or tofu with 2 Tbsp. of oil until just done (approximately 2 minutes). Add garlic, cabbage, carrots, and tomatoes and stir-fry for 1 minute. Add rice stick noodles and stir-fry for one minute. Add Singapore Sauce and stir-fry until all ingredients are well mixed (approximately 2 minutes). Add scallions, cilantro, and sesame oil and toss briefly. Sprinkle with fried shallots, then garnish with a lime wedge.

Singapore Sauce

2 Tbsp. white vinegar
1/4 cup Madras curry powder
Pinch of turmeric (optional)
1/4 cup light soy sauce
1 cup vegetarian oyster sauce
1/4 cup chili sauce
1/4 cup ketchup

Combine vinegar, curry powder, and turmeric. Mix well until powders are well dissolved. Add remaining ingredients and mix well. Set aside.

Makes 4 servings.

Commenting is closed.
  • Sara says:

    I was told by waitstaff a few days ago that they use egg when cooking their tofu. I am VERY confused. This waitstaff told me that the only vegan item was buddhas feast steamed. I was really disappointed because I’d already eaten vegetarian items there that I had been previously told by staff were vegan. They really need to put a policy up and clarify their standards – or at least better education their staff. Fine if they don’t want to label items vegan due to varying strictness of vegans on issues like processed sugar, but at least tell us what items are dairy and egg free. I don’t plan on going back in the near future.

  • Angela says:

    My sister and I recently visited a P.F.Changs and were told the only items truly vegan were the snap peas and garlic spinach. According to the manager, all of their sauces are made with white sugar and the process involves filtering the sugar through the charred bones of animals.

  • Estella says:

    I disagree that p.f. Changs could or should be considered a vegan or even vegetarian friendly restaurant. While they do have a few veggie plates, which generally are about the equivalent of steamed vegetables, their other menu items are misleading at best. I just found out that not only is their garlic noodles sauce (which I was told for years by servers was ‘vegetarian’) made with both oyster sauce and chicken powder, but the oft referenced vegetarian option for lettuce wraps and veggie dumplings, while being vegetarian themselves, offer a dipping sauce which also contains oyster sauce. I told the staff that I was vegetarian many times when I ordered these dishes, and nothing was said to me about the contents of the sauce or the option of an alternative. I’m very disappointed to find out my nearly ten year vegetarian lifestyle has been disrupted multiple times by this oversight and lack of information.