Gate-adjacent Pei Wei sits in Terminal 1 after security
This Pei Wei is in Terminal 1 at William P. Hobby Airport, on the airside, so you’re fine to head here after clearing TSA. It runs typical airport hours, roughly from the first morning departures into the late-evening Southwest banks, but don’t count on much past about 9:00 p.m. If you’re flying out of the higher 20s gates, it’s a short walk and easy to spot from the main concourse.
Most mains run in the $11–$15 range, which is standard for HOU but still a jump from street pricing. You’ll see the usual Pei Wei lineup: orange chicken, kung pao, honey-seared chicken, Mongolian beef, plus a couple of tofu and veggie options. Portions come in the familiar black bowls and are big enough that one order can carry you through a 2–3 hour flight without needing extra snacks.
Food is cooked to order on the line, so expect 8–15 minutes from paying to getting your bowl when it’s busy around the 6:00–8:00 a.m. and 4:00–7:00 p.m. banks. They can usually swap white rice for fried or brown rice and adjust spice on things like kung pao or Thai dishes if you ask when ordering. If you’re tight on time before a boarding start at, say, 5:35 p.m., ask for it in a to-go bag and eat at the gate.
Soda and iced tea refills come from self-serve fountains, and a drink runs about $3–$4. There are a few hard seats and two-tops along the side of the counter, but at peak Southwest departures those fill up fast. Most people carry their food back toward their gate, especially near the 20–29 cluster.
Tip: if you land hungry and connect within Terminal 1 with less than 30 minutes before boarding, skip custom stir-fry tweaks and pick one of the pre-set chicken bowls; they come out faster and travel better to your gate.