The Sarawak Laksa is essentially vermicelli rice noodles (bee hoon), cooked in a shrimp-based broth that is made to thicken with coconut milk.  This dish is served with generous amounts of crunchy bean sprouts, a few boiled prawns and garnished with shredded chicken and slivers of egg omelette.  For added spice, there's the thick sambal paste that is usually served on the side.  For some extra pizzazz you can squeeze some lime juice (limau kasturi) into your dish as well.