Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Pei Wei, Do You Like It?
0

9 posts in this topic

I know Pei Wei has a gluten free menu, but I still get sick from eating there. Is it from cross-contamination? Or is it probably my soy intolerance?

0

Share this post


Link to post
Share on other sites


Ads by Google:

Soy? In a Chinese restaurant? lol. There IS gluten-free soy sauces, but soy sauce is still a huge ingredient in Chinese dishes. Tofu too. So if you are soy-intolerant, then Chinese cuisine is PROBABLY pretty much off limits to you. Unfortunately, those of us that are intolerant of more than just glutens, a gluten-free menu isn't the fix it is for just gluten-intolerants.

0

Share this post


Link to post
Share on other sites

I ate at Pei Wei for the first time last weekend and had no problems. (But, I can eat gluten-free soy sauce.) However, I don't think the dish I ate had soy in it, but I'm not sure. I tried the Pei Wei Spicy Chicken and white rice.

0

Share this post


Link to post
Share on other sites
I know Pei Wei has a gluten free menu, but I still get sick from eating there. Is it from cross-contamination? Or is it probably my soy intolerance?

My husband and I have eaten at our local Pei Wei 4 times since going gluten free. Out of the four times, we've been glutened twice by "gluten free" food.

IMHO it's cross contamination. This usually happens when they're busy and the main manager isn't there. We've decided not to risk it anymore.

JoAnn

0

Share this post


Link to post
Share on other sites
My husband and I have eaten at our local Pei Wei 4 times since going gluten free. Out of the four times, we've been glutened twice by "gluten free" food.

IMHO it's cross contamination. This usually happens when they're busy and the main manager isn't there. We've decided not to risk it anymore.

JoAnn

That would definitely make sense because it's not like their hiring people trained in anti-CC procedures. They're people hired off the streets. I couldn't really trust them to be 100% diligent with avoiding cross-contaminatio.

0

Share this post


Link to post
Share on other sites




I really enjoy the Pei Wei spicy chicken and/or shrimp. They will even use the gluten free soy sauce and make the fried rice for me. They are familure with me and that helps a lot. I think they start cooking my food as soon as they see me walk in the door. Every once and a while they run out of the gluten free soy sauce but that is because people have discovered it and like it better than the other!!

I did try something the other day that was like a spring roll, I think it was the Asian wrap. It had rice paper on the outside.I thought it would be like an egg roll but the only simularities was the shape. This was a cold dish with a peanut dipping sauce. Did not like it. had too much lemon grass.

0

Share this post


Link to post
Share on other sites

I got glutened the very first time I ate there. I had the sweet and sour chicken and the spicy chicken that time. Since then, I have only eaten the Vietnamese salad rolls, and I've been fine. I don't know which one of the original menu items it was that got me sick.

0

Share this post


Link to post
Share on other sites

I ate there once--had the sweet and sour chicken. It was good, although a bit too sweet, and I did not get sick.

I much prefer PF Changs. My location is very aware of cross contamination and I've had nothing but good luck there.

0

Share this post


Link to post
Share on other sites

I think i've been glutened once when i was there at the lunch rush. otherwise, no problem. not as good as pf changs, but still all right in a pinch.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,115
    • Total Posts
      919,447
  • Topics

  • Posts

    • Well, you can probably get an apple or something.  You might be able to get someone to boil you some eggs.  But be careful of things like nuts that should be naturally gluten free.  They have almost always been soaked in a flavor solution that usually containes caramel coloring, "soy" (wheat) sauce and other aditives.  If I am really hungry and must eat in a Chinese restaurant, I order plain white rice and steamed vegetables.  But even so, you must monitor it carefully.  The rice sometimes has other substances added to give it a better texture, and very often the vegetables have in fact had "just a little bit" of soy sauce added.  To be fair, celiac disease is hardly ever found in East Asians, so understandably people are not tuned it to it.  Also, culturally, with the exception of fruits, it is generally thought that the flavor of foods needs to be enhanced, so it is had to find anything natural even in the "western" gorceries. Even in the western restaurants, be careful.  Fish and meat and often vegetables are usually pre-marinated. I will not even attempt to address the issue of cross-comtamination, since that is a whole higher order of things. I do know what I am talking about; I have celiac and have worked here for nearly 7 years.  
    • I'm glad I found these forums!  I will spend some more time this evening reading through them.  But I wanted to get my question out there just to see if anyone else might have answers quicker than I can sift through the forum for them.      I've been feeling terrible for about a year, and after an elimination diet last month, figured out that if nothing else, gluten/wheat is a problem.  After lots of research, I abandoned the elimination diet and added gluten back in, so that I could get tested for Celiac.   I was off gluten for 3 weeks, from mid-June until early July.  I've had it back in my diet for almost 3 weeks now.    My question is this: Since I was off gluten for 3 weeks, and now back on for almost 3, is that enough time on to yield a positive Celiac blood test, if that indeed is what I have?  All the research I've done says 4-6 weeks for a gluten challenge, but is that really necessary if I was only not eating it for 3 weeks?  I am desperate to get this testing done and over with.  I feel terrible all the time and getting through the day is a struggle.  My doctor ran allergy panels already and everything came back clear except for a mild wheat allergy.  So if nothing else, I'll have to give up wheat for sure at the end of all this.  I get the feeling she doesn't know a ton about Celiac though, so I'm doing a lot of the research on my own. Any advice or information would be so appreciated! 
    • Hi Michael, That's quite a spike in blood pressure!  I haven't tested that myself and don't want to if it means I have to eat gluten.  Blood pressure testing to identify food reactions is something that has come up before.  It sounds like it might be possible but I don't know how much study has been done on it.  Probably not much since it is such a simple, straight forward idea. Welcome to the forum!
    • Hi Megan, Did the doctor test you for celiac disease?  You really shouldn't go gluten-free until all the testing for celiac disease is completed.  It is a little odd for a doctor to tell you to go gluten-free for no reason IMHO.  Did he/she explain the reason for it? Personally, I have learned over the years what I can eat safely and what I can't.  Occasionally I get hit but it is rare.  Simplifying your diet is a good first step.  Avoiding processed foods for a while and dairy also is good.  I suggest any change you make last for a month at least. Then try the food again. If you are eating 100 random ingredients/foods each day it is hard to figure these things out.  If you reduce it to a much smaller number of foods then things become simpler. Welcome to the forum!
    • Finally, proof that non-celiac gluten sensitivity is real. ... for the 30 percent of consumers who choose to buy gluten-free products and the 41 percent of ... View the full article
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,154
    • Most Online
      1,763

    Newest Member
    calla84
    Joined