P.F. Changs Farm to WokTM food philosophy comes to life in its new menu, highlighting scratch kitchens, wholesome, simple ingredients, and the power of the fiery wok. It also emphasizes 16 gluten-free options, several vegetarian entrees and offers guests more than 40 delicious dishes that are 600 calories or less.
Satisfying lunch and dinner options, like the new Singapore Firecracker Chicken or Cauliflower Tempura, an order of six of Cecilias Dumplings, all sushi rolls, Vegetable Lo Mein as well as more than a dozen happy hour options including Jicama Street Tacos and Changs Chicken Lettuce Wraps, are 600 calories or less each. More than a dozen of the dishes that are 600 calories or less contain less than 1,000-mg of sodium each, including several of P.F. Changs sushi rolls, street tacos and chicken satay. Nutritional details for P.F. Changs lunch and dinner menus can be found online. Guests can also request a list before ordering at their local restaurant.
The beauty of our Farm to WokTM food philosophy is that our dishes are made from scratch with simple and wholesome ingredients, said Dwayne Chambers, chief marketing officer for P.F. Changs. This allows us the flexibility to offer a wide variety of choices that meet, and even exceed our guests dietary needs and expectations.
Founded in 1993 by Philip Chiang and Paul Fleming, P.F. Changs is the first multi-unit restaurant concept in the U.S. to honor and celebrate the 2,000-year-old tradition of wok cooking as the center of the guest experience. Since inception, P.F. Changs chefs have been hand-rolling dim sum, hand chopping and slicing all vegetables and meats, scratch cooking every sauce and wok-cooking each dish, every day in every restaurant. P.F. Changs new Farm to WokTM menu highlights its wholesome, scratch-cooking approach and introduces new dishes and drinks for lunch, happy hour and dinner. Today, P.F. Changs has 214 U.S. restaurants, including three airport locations, plus 66 international locations in 19 countries across the globe.
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