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For sauce, in a small skillet heat sesame oil over medium heat. Add garlic and, if desired, crushed red pepper; cook and stir about 1 minute or until garlic starts to brown. Stir in almond butter until melted. Stir in coconut milk, lime juice, soy sauce, and ginger. Set aside.
Cook spaghetti according to package directions; drain.
Meanwhile, in a large skillet heat olive oil over medium-high heat. Add chicken; cook and stir for 4 to 5 minutes or until no longer pink. Stir in stir-fry vegetables and the water. Cook, covered, about 5 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in sauce and spaghetti. Sprinkle with cilantro and almonds.