PF Chang’s Expands Gluten-free Menu, Lessens Lunch Costs

There's more than just edamame on the menu!

P.F. Chang’s has long earned brownie points amongst the gluten-free community for their careful gluten-free menu: not only are there lots of options, but all gluten-free dishes go on special plates to avoid accidental mishaps.

Now, they’re poised to gain even more brownie points. According to a press release from earlier this week, their lunch menu has expanded —  combo plates served with soup or salad for less than $10 — and a special April-only Facebook app that gives people chances to win gift cards. Enough of the choices for the combo plate are gluten-free (or can be made gluten-free) to make choosing your meal a difficult task.

Perhaps even more exciting, the gluten-free menu has grown!

New items on the gluten-free menu include a Vietnamese Crab Salad, Caramel Mango Chicken, Lemon Scented Brussels Sprouts, and Crab Fried Rice. There are also two “former favorites” making a grand re-entry: Dali Chicken, and Philip’s Better Lemon Chicken.

You can read the full menu here — just click “gluten-free” at the top of the menu.

Two related notes:

1) Did you know that P.F. Chang’s also has a lower-priced / more everyday offshoot called Pei Wei Asian Diner? Not so surprisingly, they also have a very well-established gluten-free menu.

2) Looking for more gluten-free restaurants? Why not check out our handy-dandy gluten-free restaurant guide? There’s sure to be something in your neighborhood to tickle your taste-buds.

8 thoughts on “PF Chang’s Expands Gluten-free Menu, Lessens Lunch Costs”

  1. A little “back story” on PF Chang’s dedication to GF dining:
    several years ago a close friend of mine who has a serious celiac condition went there for lunch with her husband and ordered from the GF menu. When her dish came she looked at it and suspected that the food had a breaded coating. The waiter and manager both assured her that the dish had been made specially for her, so she proceeded to eat it and needless to say became violently ill shortly thereafter. It turns out that unfortunately her GF dish was mixed up at the pick-up window of the kitchen: the waiter picked up the one that was “regular” and not GF.

    Well, my friend’s husband is a lawyer and let me just say there was a legal exchange with PF Chang’s. The good news for all of us in the celiac community is that they now take this VERY seriously and have put steps into place to insure that we are “safe” with their GF offerings. (Bad news was that my friend suffered for months after that.) Congrats to Chang’s for now taking this issue VERY seriously and for changing their protocols. I wish more places would follow their lead!

    Our “right” to have safe food is going to be a hard “win” with many restaurants. We are always at the mercy of uneducated and untrained staff. Still, the ultimate responsibility lies with the diner and we must consciously choose eat bite we ingest. I still order on the “safe” side when at unproven restaurants.

  2. My wife is gluten sensitive. We ate at PF Chang’s in East Lansing, MI.
    They assured us they had a gluten free menue and not to worry. We ate
    as recommended and Barbara was sick for 2 days with stomach pain and
    diaherria. You may advertise a gluten free menue, but are your young cooks even apprised of what and how careful the preparation of a gluten free dish has to be in order to protect the individual. It is very easy to make the statement GLUTEN FREE MENUE, but I feel you don’t deliver.
    We surely will tell ALL our gluten sensitive friends not to trust your new resturant in Grand Rapids, MI.
    Dr Eugene Bonofiglo

  3. GREAT!!

    I really applaud PF Chang’s and Pei Wei for their commitment to g.f. offerings; they’re always improving the process and expanding the menu. And even little things — like now carrying g.f. soy sauce packets for “to go” dishes — are important! My family eats at both places regularly.

    I find it particularly pleasing that PF Chang’s has continued its commitment IN SPITE of threats of litigation. It saddens me when those in the celiac community find it necessary to threaten to sue, or actually do so. That scares off restaurants and food producers from wanting to jump into the g.f. market, thereby essentially LIMITING our choices, not expanding them.

    Of course, I do want them to take it seriously, and I don’t want something to be advertised as gluten-free if it is not. But, I have found that, as a company, PF Chang’s has gone above & beyond the call of duty, and above and beyond what virtually every other restaurant has taken the effort to do.

    I myself was mildly sickened from a g.f. dish at Pei Wei several years ago, right after they started offering g.f. dishes. I e-mailed the company, suggesting that perhaps the g.f. meals were not being prepared in a clean wok. Someone high up from the company e-mailed me back, and told me that, based on my e-mail, they were going to re-educate all their Pei Wei stores to ensure that all of the cooks knew to use clean woks. No litigation needed. :)

  4. Amber, I didn’t know their sauces weren’t vegetarian! I’m not, but that’s good to know. Do you just make your own sauce table-side with the g.f. soy sauce, hot mustard, and red chili paste in the little tubs?

  5. I’m just glad that I work two blocks from the PF Chang’s in Sacramento. It was the first restaurant with a GF menu that I went to after I was diagnosed 5 years ago, and I have been there many, many times since then. (Sounds good for lunch tomorrow!)

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