Cook spaghetti to desired doneness as directed on package.
Meanwhile, heat oil in small nonstick saucepan over medium heat until hot. Add onion, chile and garlic; cook and stir until tender. Stir in soy sauce and gingerroot. Remove from heat; set aside.
Drain spaghetti; rinse with cold water. Drain well. In large bowl, combine cooked spaghetti, pea pods, celery, carrots, water chestnuts and parsley; mix gently. Add soy sauce mixture; stir gently until well mixed. Serve immediately, or cover and refrigerate until serving time. If desired, garnish with orange slices and additional parsley.