Cook your brown rice spaghetti as directed and when it’s cooked, give it a nice rinse with hot water. Drain and set aside.
In a pan combine onion, garlic and cook down. Throw in your peanuts or water chestnuts and also your kung pao sauce and ¼ cup water and let come to a light summer. About 5 minutes or so then throw in your spaghetti and give a nice toss, really coating the spaghetti. Serve in a skillet or big serving bowl.
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